Steamed Salmon

Bring vegetables to a boil with the fish stock and simmer for 1 minute. Tip vegetables and fish stock into a roasting pan large enough for the fish. Place fish, skin side up, on bed of vegetables; it should be just covered with stock. Place roaster in the second rack from the bottom. Cook the fish at 175 °C for 20 minutes. When you look under the fish and it is just pink, it is done.

Remove skin and remove gray layer before serving.

Recipe scales well.

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