Steamed Salmon Steak With Caper Butter Sauce

I am obsessed with the seafood shops in Seabrook.  You can get so much wonderful seafood (live crab!) there for such a bargain.  I get salmon every time I visit and 9 times out of 10 it is filleted.  It is that 10th time that gets me.  I am not a huge salmon steak fan, I find them a challenge to debone and I usually prefer cooking a fillet.  So I ended up with a pound of salmon steaks last visit and I was on the hunt for a recipe.  This recipe comes from the article Cooking For One: A Treat Not a Choice as seen in the NY Times and is phenomenal, salmon steak and all.  I did some googling and the Vietnamese translation for fish fillet is phi lê cá.  Anyone know how to pronounce it?

Steamed Salmon Steak With Caper Butter Sauce

1 salmon steak, about ½ pound
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons dry white wine
¼ teaspoon white-wine vinegar
2 teaspoons heavy cream
3 tablespoons cold butter, cut into small cube s
1 tablespoon capers

Bring water to boil in bottom of a steamer. Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.

Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt. Squeeze capers to extract excess liquid and add the capers to butter sauce

Remove salmon from steamer and serve with the sauce over it.

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