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Tea
Steamed salmon mirepoix

Steamed salmon mirepoix

Tea

Steam

I really like crispy skin salmon but not as much as like steamed salmon. Something about the steam brings out the omega-3's and it not only is delicious but feels so good to eat. You say, "but there is a lot of butter in this recipe" and I say, "yes, but I consider butter to be brain food." More importantly I think salmon and chervil are great together and then add the classic French mirepoix and, wow, something simple becomes so, so, so good. The mirepoix is so important to cooking but so often it is used as seasoning and not a side dish. Trust me it goes great with salmon. FYI, the mirepoix is always 50 percent onion family, 25 percent carrot and 25 percent celery. The other thing I like about this dish is a delicious sauce is created right in the steamer plate.