Chardonnay Steamed Salmon


2 cups water
2 cups of your favorite Washington Chardonnay
Zest from 1 lemon, removed in long strips with a vegetable peeler
8 sprigs fresh thyme
2 bay leaves
4 six ounce wild salmon fillets
Capers for garnish (if desired)


Place the chardonnay, water, lemon peel, thyme, and bay leaves in the bottom of your steamer. Bring to a boil. Lay the salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just done, about 5 to 6 minutes. Transfer the salmon portions to plates and serve.

Top with capers and a beurre blanc sauce, if desired.

Recipe courtesy of our friend Chef Tom Douglas

Serves 4.