Though I was recently lamenting that I’ve not read a book in 5 months, I did have time to snag a new cookbook, Steaming Basics, from the public library. This book is AMAZING, especially if you have a fascination with dim sum. I’ve always been a fan of steam cooking. It’s fast, healthy, easy to clean up, and the food keeps its flavor better.
Since I became pregnant with our son, my mother-in-law has had us for Sunday dinners, and she’s really been there for us. For her birthday this month, I wanted to make a Sunday dinner for her, and I wanted it to be special. She’s a big salmon fan, and this dish was fun because it was like opening a present.
I mostly followed the recipe from the book. It is incredibly simple yet fancy and tasty. The sour cream creates a simple “sauce” that compliments the fish. I used wild caught sockeye salmon, with amazing flavor and color.
Parchment Paper and string
Fresh spinach leaves, enough for 4 small handfuls
4 Tbsp sour cream
Salmon filets, about 4 ounces each and no skin
24 grape tomatoes
Fresh dill sprigs
Cut four pieces of parchment paper, a bit larger than office paper size. You need to be able to gather it and seal it well enough to keep out the steam. Place paper flat and layer ingredients. Spinach, sour cream, Salmon, dill, and tomatoes on the sides. Gather up the sides (nothing fancy), making sure you don’t have any gaps to let steam in, and tie it at the top. Put in a steamer and steam for 12-15 minutes.