Ingredients

  • 1 stalk lemongrass, split lengthwise
  • 2 cups sake
  • 10 thin slices fresh ginger, peeled
  • 2 star anise
  • 1 orange peel
  • 6 pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned
  • 1 lime, cut into 6 wedges, for garnish

For the sake butter:

  • ½ cup butter, cut into large dice, and 1 tablespoon cold unsalted butter
  • 2 tablespoons ginger, peeled and julienned
  • 1 tablespoon shallot, minced
  • ½ cup and 1 tablespoon high-quality sake
  • 1 ½ teaspoons fresh lime juice
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      357 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 61 milligrams cholesterol; 22 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  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.
  2. Butter steamer tray and lay salmon in it. Set tray in steamer.
  3. 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:

  1. 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 1/2 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.

25 minutes

Dining and Cooking