Steamed Salmon Lunch Dish with Fried Scallions Lemon and Hollandaise Sauce #24/59
Recipe – Steamed Salmon Lunch Dish
Ingredients: (enough for about 10 half slices of wheat bread)
- 600 grams of salmon (whole fillet with skin on and deboned)
- 200 grams of white wine (use one you like to drink yourselves and not sweet)
- 300 grams of scallions
- 250 grams of hollandaise sauce (separate video about how to make hollandaise)
- Bread and butter
- For garnishing of salmon: A few asparagus some dill and some lemon slices
- Spice: Salt and pepper
Instructions:
- Prepare the salmon by laying it in an oven proof serving dish with the skin side up. Pour in enough white wine (not sweet) to cover salmon half up or about ½ inch or 1.3 cm. Spice the skin with lots of salt and pepper. Bake the salmon in a preheated oven at 200 C. or 392 F. for 17 minutes. When the time is up check if the salmon is done by poking it with a fork on top. See below under important observations about how to check when a fish is done. If not done give it a few more minutes and check again.
- When salmon is baked/steamed let it cool down for 20 minutes. Now you can easily rip off the skin. The skin is possible to grill in the oven so it becomes a delicious crispy snack that can be served on the side for the salmon dish. I will make another video about that. Next poor off the white wine from the salmon dich and discard of it as it is full of salt and pepper and can’t have any alternative use. Clean up the serving dish with a paper towel.
- The salmon should be garnished with some asparagus heads, lemon pieces and dill. If you don’t have asparagus use the fried scallions instead. Cover the garnished salmon dish with a plastic film and set it aside in the refrigerator. When fully cooled it is ready for serving.
- Prepare the scallions by cleaning them in water and cutting off the ends. Roast them whole on a large frying pan with part of the pan off the heat so you can roast the white part of the scallions at higher heat than the green parts that otherwise roast faster and get burned before the white part of the scallion is done. Larger scallions need more roasting time.
- Make the hollandaise sauce right before the salmon is served so it can be served as warm as possible. I will have a separate video up that shows how to make hollandaise sauce.
Important observations:
The salmon is done baking when it feels tender to the touch when poking it with a fork. If it feels hard, it has gotten too much and if the fork sinks down in the salmon it has not gotten enough. Tender to the touch, means it has to give in a little bit to the touch. In my oven it needs about 22 minutes in total but always good idea to check after 17 minutes to see if it is done because your oven may heat a little more than my gas oven that do not have air circulation.
Serving suggestions:
Steamed salmon lunch dish is served refrigerated with warm fried scallions and a freshly made warm hollandaise sauce. Also serve lemon pieces so people can add extra acidity to the dish and pepper and salt. Best bread in my opinion for this dish is an artisan wheat bread that you buy at an artisan baker. Do not serve with supermarket bread. All supermarket bread is poor quality and taste awful by comparison with real artisan bread.
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