Steamed Salmon With Parsley Butter
|Salmon steaks/Other fish steaks||4 , cut 1 inch thick (Use Either Fresh Or Frozen Steaks)|
|Lemon slices/Lime slices||4|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Snipped parsley||2 Tablespoon (Optional)|
|Sliced green onion/Chopped shallot||1 Tablespoon (Optional)|
Thaw fish, if frozen.
Top each steak with a lemon or lime slice; sprinkle with salt and pepper.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Place fish on steamer rack.
Cover wok and steam for 10 to 12 minutes or till fish flakes easily when tested with a fork.
Remove to platter.
Meanwhile, stir together the softened butter or margarine, the parsley, and onion or shallot till well combined.
Spoon about 1 tablespoon of the butter mixture onto each fish steak.
Garnish with lemon or lime slices and green onion brushes, if desired.