Recipe by Aroostook
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.
Directions See How It's Made
- Season the inside of a a whole salmon with salt and pepper.
- Wrap the salmon in a double layer of cheesecloth.
- Add two cups of water to a large roasting pan.
- Place the salmon on a cooking rack.
- Place the rack on top of the roasting pan and cover.
- Steam the fish in a 350 degree oven for 45 minutes or until the salmon is cooked through.
- The skin will adhere to the cheesecloth when you remove it.
- You need only to gently flake the salmon from the bones.
- Serve the boneless salmon on a hot platter.
- I like to drizzle melted clarified butter or melted herb buter over the fish just before serving.
- Garnish with lemon wedges and parsley.
- Great served with fiddleheads (or asparagus) and fresh rolls.