How To Steam Salmon (plus BONUS poem at the end!)

This morning, for my afternoon guests, I steamed a salmon. I don't even eat seafood, so it was more of a gift to my husband and friends. It was easy, odorless, and best of all, fast.
Here is how I did it:

One lemon
One bunch fresh dill, unchopped
One salmon fillet

The following method of steaming fish is called the "plate method". The benefit comes by steaming the fish on the plate you plan to serve it on, but I find that this is useful even if you switch plates for serving.

Put the fish, skin side down, on a plate that will fit into a larger pot (for steaming). The plate must not touch the walls of the pan.

Season with salt, pepper, olive oil

Cut lemon into 1/4 inch slices and place slices on top of fish, covering it in one layer.

Place bunches of dill under and over the lemon slices, so that much of the dill touches the fish surface.

For extra lemon flavor, squeeze some lemon juice from leftover lemon slices onto fish.

Fill pot with one inch water.

Place small heatproof bowl (upside down), or any heatproof "platform" into pan's water. This is to be used to hold your plate above the water during steaming. Foil works too, just make sure that it is stable and will not allow plate to tilt or fall into water.

Place plate with fish on your "platform" inside of pan.

Cook on medium-high heat until it begins to boil. Keep lid off until boiling.

Turn down heat to a simmer, place lid on pan.

Let steam for 20-30 minutes, slightly longer if fillet is large.
Test for doneness by checking for flakiness in thickest part.

After its done, remove plate carefully from pan (its hot!) and set aside to cool slightly.
Remove lemons and all dill. Lemons can be used as garnish, dill cannot. Unsteamed dill may be used for garnish.

Man, the Indians downstairs are like, screaming at eachother - a whole bunch of them- what the hell is going on?
They are so loud! They are all arguing and switching between English and Tamil or something. Its crazy!

Some dill has yellow bits where the sun didn't hit the plant much. If you use it as garnish, trim this off.

Salmon is incredibly healthy, so if you can tolerate it, you should eat it often.
But not so often that you get mercury poisoning.
And not so often that you neglect other foods.
But often enough to make a difference in your health.
Avocados work, too.
And olive oil.

Here is a poem about this recipe

To cook a fish
on top of a dish
the dish must not
be bigger than the pot

the pot
shall not
be bigger than the stove
or failure commences
in recipe
attempts-es

So with this lesson
You now have
the armament
to take a stab

Delicious fish
shall now abound
your guests will sigh
as you astound


- And remember: There is no shame in following instructions.

Love,

Shorty