Sake-Steamed Salmon With Sake Butter

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.
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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