Grandfather Chaplin's family lived in New Brunswick along the Miramachi River. This easy recipe came with him when he moved to Maine in the early 1900's. Elegant, simple and simply delicious. You may opt to lower saturated fat by omitting the butter when serving.
My Private Note
- 1Season the inside of a a whole salmon with salt and pepper.
- 2Wrap the salmon in a double layer of cheesecloth.
- 3Add two cups of water to a large roasting pan.
- 4Place the salmon on a cooking rack.
- 5Place the rack on top of the roasting pan and cover.
- 6Steam the fish in a 350 degree oven for 45 minutes or until the salmon is cooked through.
- 7The skin will adhere to the cheesecloth when you remove it.
- 8You need only to gently flake the salmon from the bones.
- 9Serve the boneless salmon on a hot platter.
- 10I like to drizzle melted clarified butter or melted herb buter over the fish just before serving.
- 11Garnish with lemon wedges and parsley.
- 12Great served with fiddleheads (or asparagus) and fresh rolls.
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Nutritional Facts for Steamed Maine Salmon
Serving Size: 1 (53 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 92.2
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 0.4 g
- Cholesterol 41.3 mg
- Sodium 53.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 15.8 g