Steamed Salmon
Steamed salmon is about as simple as fish cookery gets, needing only a pot, a little boiling water and salt. The gentle steam cooks the flesh without any fat in the pan, so the fish stays moist and tastes cleanly of itself. Low heat and a tight lid do the work, which makes this a sensible quick dinner for two when you want the salmon to be the main event.
Instructions
Place the salmon in a pot that is large enough to hold it without crowding.
Pour the boiling water over the fish and sprinkle the salt on top.
Put the lid on the pot and set it over low heat. Steam until the flesh is just cooked, which means it turns opaque and flakes easily when pressed with a fork.
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