Steamed salmon with clam sauce
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Recipe by: marie-maud
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 Fillets; or trout
-----clam sauce-----
2 tb Cornstarch
2 tb Butter
1 1/2 c Clam juice
1/4 c Soy sauce
Water
Cook the cornstarch (moistened with water) and butter together to
make a roux. Gradually add the clam juice and soy sauce, stirring
continually.
Use salmon, or lake trout, fillets or steaks which have been wiped
with a damp cloth. Rub with a clove of garlic and a bay leaf. Place
the fish on a wire rack over a pan of water, cover the pan and steam
10-11 minutes. Serve with sauce.
Serves 4.
UW Sea Grant Advisory Services
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