Why eat salmon? For me, it combines almost everything I need out of a meal: high quality protein, sufficient fats (hopefully most of the Omega 3 stay after cooking), high satiety and less fishy taste than most other fish. Cooking it is clean and easy and leaves your kitchen smelling good, unlike other types of fish.
It seems like a waste to just bake a whole salmon. First, I don't see 6 lbs of meat go in one day, because we are a one fish eater household, second, there is something to steamed salmon fillets that I just love. So there I had it in front of me, shiny, cold and ready to go.
I found a great link that shows how to cut salmon fillets.
I took it a step further, and cut a couple of cutlets, too. Once you get to the thickest part of the fish, you can cut beautiful cutlets, and save the rest for fillets.
What I had left in the end was 4 cutlets, 6 fillets, two smaller fillets from around the head and the spine, tail and head. The last three are turning to soup in a few hours and all the rest went in ziplocks to be frozen for easy cooking during the week.
I usually cook all my meals the night before, so here are two simple steamed one person salmon recipes:
Put the fillet in steamer, cover and steam for 12-15 minutes. You can do this directly with frozen fillets, and it takes a few minutes longer. While the fish is steaming, prepare the sauce:
1/2 cup pineapple (chopped up)
2 tbsp fresh ginger (chopped up)
2 tbsp coconut milk
1 tbsp butter (or ghi)
Melt the butter and quickly stir in the pineapple and ginger. Simmer with the coconut milk for 2-3 minutes on medium heat, occasionally stirring.
Put the fillet in steamer and cover with fresh or dried rosemary leaves on top and bottom. Steam for 7 minutes. Open, cover with 2 tbsp of sour cream, sprinkle some black pepper on top and cover again to cook for another 5-7 minutes.
I intend to cook my mother's fish soup later, that includes carrots, peeled tomatoes, onions and celery, depending on the outcome, I will be posting the recipe here later :)