Steaming

Moist-heat cooking methods

Why?

1. Gently heating salmon using steam helps to retain its moisture and natural flavour.
2. Produces a moist and firm flesh.
3. A healthy low fat cooking method.

Suits?

• Fresh whole HOG
• Salmon fillet steaks or cutlets

You’ll need?

• Depending on the size and quantity to be steamed… bamboo steaming basket
• fish kettle
• steam oven
• domestic oven and foil or a covered dish

Tips Instead of steaming over plain water, try using a concentrated stock flavoured with vegetables, herbs or citrus for a delicious flavour variation. Try lightly seasoning with some of the complementary herbs, condiments, juice, wines or oils suggested in the previous section. Wrapping the salmon before it’s steamed can help add flavour, shape, control portions, keep the flesh together more easily and retain moisture. How Hot? Water boils and creates steam at 100°C. Set the oven temperature just hot enough to maintain the steam. How Long? Fillets: Depending on how thick the flesh is and the wrapping used (if any), allow around 3 to 8 minutes to steam. Whole HOG 3.5–4.5 kilo: Approx 30 minutes

How?

Over liquid in a wok or steamer

• Place the prepared salmon in a single layer on a rack or on a perforated steamer over the boiling water.

Using a conventional oven

• Wrap prepared salmon tightly using foil or natural alternatives such as banana leaves or paperbark and cook over water in a preheated oven.
• Alternatively, place salmon on a rack in a baking dish with a small amount of liquid and cover tightly with a lid.

Using a steam oven

• Place prepared salmon in a perforated pan and cook on steam setting.