Steamed Salmon With Clam Sauce

Recipe Ingredients

4		Salmon fillets - or trout
		Clam Sauce
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Butter
1 1/2 cups	355ml	Clam juice
1/4 cup	59ml	Soy sauce
		Water

Recipe Instructions

Cook the cornstarch (moistened with water) and butter together to make a roux.

Gradually add the clam juice and soy sauce, stirring continually.

Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth.

Rub with a clove of garlic and a bay leaf.

Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes.

Serve with sauce.

UW Sea Grant Advisory Services

Source:
Hae Sung Hwang

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