STEAMED SALMON IN THE COPPER CHEF SQUARE PAN ENJOY DAN:

STEAMED SALMON IN THE COPPER CHEF DEEP SQUARE PAN by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds fresh steelhead fillets

4 slices lemons, sliced

1 tablespoon olive oil

1 shallots, thinly sliced

1 thumb-size fresh ginger

2 garlic cloves, slivered

1 cup Each water, and white wine

2 tablespoon EACH tamarind, fish sauce and fresh tarragon

2 bay leaves

1/2 tablespoon black pepper

Kosher salt to taste

DIRECTIONS:

1.   In a Copper Chef, deep square pan, and oil and when sizzling.

2.   Add shallots, ginger, and garlic and sauté for 1 minutes.

3.   Set aside:

4.   In a bowl add tamarind and next 5 ingredients.

5.   Add shallot mixture and stir to combine.

6.   Spread half the sauce on a lightly oiled plate that will fit into the steamer.

7.   Pour the other half on the salmon; let marinate for 20 minutes.

8.   Fill the Copper Chef with water and wine, to sit below, but not touching the steamer basket

9.   Place the steamer basket In the Copper Chef pan and place the slices of lemon, and tamarind sauce on the plate in the basket.

10.                Over high-heat; cover, bring to a boil and cook 5-9 minutes or until opaque.

11.                Carefully remove the steaks with spatula to a serving plate.

12.                Spoon remaining sauce over the steaks.

13.                Serve jasmine rice.

ENJOY DAN:              SHARE LIFE LOVE AND SLOW THE FORK DOWN!!