Sake-Steamed Salmon With Sake Butter
Updated Nov. 30, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1stalk lemongrass, split lengthwise
- 2cups sake
- 10thin slices fresh ginger, peeled
- 2star anise
- 1orange peel
- 6pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned
- 1lime, cut into 6 wedges, for garnish
- ½cup butter, cut into large dice, and 1 tablespoon cold unsalted butter
- 2tablespoons ginger, peeled and julienned
- 1tablespoon shallot, minced
- ½cup and 1 tablespoon high-quality sake
- 1½teaspoons fresh lime juice
- Salt to taste
For the Sake Butter
Nutritional analysis per serving (6 servings)
653 calories; 40 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 728 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bruise lemongrass with back of a knife. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.
- Step 2
Butter steamer tray and lay salmon in it. Set tray in steamer.
- Step 4
Bring lemongrass mixture to a boil. Cover and steam salmon 4 to 5 minutes, until just cooked through. Serve with sake butter and lime wedges.
For Sake Butter
- Step 3
Melt 1 tablespoon butter in a saucepan over medium heat. Add ginger and shallot. Cover and sweat for 2 to 3 minutes, until golden. Add ½ cup sake and bring to a boil. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Whisk in butter bits one by one until creamy. Immediately remove from heat. Whisk in remaining sake, lime juice and salt to taste. Keep warm.
Private Notes
Comments
I've made this twice, a couple years apart, and have found the flavors don't really come through from the steam. The butter carries it. I also had to steam for about 7-8 minutes, as at 5 min, the middle of my salmon was still raw.
My mother loved it (i think mainly bc steaming vs. other methods leaves the filet with less oily fat), but I personally found it a bit bland.
I've made this twice, a couple years apart, and have found the flavors don't really come through from the steam. The butter carries it. I also had to steam for about 7-8 minutes, as at 5 min, the middle of my salmon was still raw.
My mother loved it (i think mainly bc steaming vs. other methods leaves the filet with less oily fat), but I personally found it a bit bland.
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