Sake-Steamed Sockeye Salmon with Sake Butter
This delicious dinner recipe is courtsey of Tom Douglas.
- 1 stalk lemongrass, split lengthwise and bruised with the back of a knife
- 2 cups sake
- 1 1/4-inch piece fresh ginger, sliced crosswise
- 2 star anise pods
- Peel of 1 orange
- Nonstick cooking spray
- 1 1/2 pounds salmon fillet, cut into 4 portions
- Sake Butter
- Cooked white rice, for serving
- Lime wedges, for serving
Fill a large saucepan or wok with 2 cups water. Add lemongrass, sake, ginger, star anise, and orange peel. Bring to a boil. Spray the bottom interior of a bamboo steamer with cooking spray and set over saucepan; add salmon fillets. Cover and steam until salmon is just cooked through, 4 to 5 minutes. Serve over white rice with sake butter and lime wedges.