Butter-Steamed Salmon
Ingredients
- salmon fillets
- fine sea salt
- ground black pepper
- water for steaming
Beurre Monté
- 2 tbsp water
- 8 tbsp cubed butter
Special Equipment
- pastry brush
- fish spatula
- metal cake tester
How-to
Beurre Monté
- Bring 2 tbsp water to a simmer over medium-low heat in a small saucepan
- Whisk in 8 tbsp cubed butter slowly, 1 tbsp at a time, adding more when butter and water is emulsified. Keep the temperature between 180º-190º or the mixture will break
- Use immediately, or keep in double boiler over medium-low
Prepare Salmon
- Bring salmon to room temperature 5 minutes before use
- Brush bottom of sauté pan over medium heat with beurre monté
- Add ¼" of water to bottom of pan and season water with fine sea salt
- Season both sides of salmon liberally with fine sea salt and fresh ground black pepper
- Place salmon in sauté pan and give each fillet a little squeeze to hold shape. Keep water at a light simmer, do not boil
- Brush top of fish with beurre monté to prevent drying
- For rare fish, lightly simmer for 5-6 minutes on one side. For medium to medium-well fish, cook for 3 minutes, flip, and cook an additional 3 minutes
- Place the sauté pan in the oven for 3-4 seconds to help the salmon retain heat. To test for doneness, insert a metal cake tester into the center of the fish. If the tester is lightly warm when removed, the fish is ready
- Baste with beurre monté, drain lightly against a paper towel and plate