Steamed Salmon Fillets

1. 1. Fill the bottom of a steamer about half full with water and vinegar.
2. Place the fish fillets on the rack of the steamer.
3. Add salt sparingly and then sprinkle each fillet with coriander.
4. Place 1 sprig rosemary or dill on each fillet.
5. Cover, bring to a boil, and steam 5-6 minutes or until the fish is tender when pierced with the tip of a knife and has lost its raw look.
6. To Plate: Place the fish fillets on warm serving plates, then spoon warm Fenneli Yogurti Saucei over and around them.
7. Position cucumber fingers and potato halves in spokes radiating from fish at the hub. (Do not remove the rosemary from the fish.
8. Sprinkle with freshly ground pepper.
9. Pat's variation: Grilled, without oil, in ridged griddle; vinegar omitted; served with lemon wedges.
10. Menu for Four * Salmoni (7) * Fennel and Yogurt Sauce (20) * Steamed parsleyed Potatoes with Cucumbers (15) [ 357. 6 CALS, 6. 1 G FAT (15. 2% CFF) 422 MG SODIUM ] The book is based on the PBS series: Pierre Franey's Cooking in Europe.
11. Recipe tested by patH June 1997.
12. MC 168. 5 cals, 5. 0 g fat, 27. 6% cff, 95 mg sodium.