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Ingredients

• 2 Tbs. cold unsalted butter ;
• 3 limes ;
• 1 salmon fillet, 1 1/4 lb., skin removed and fish cut into 4 equal pieces
• 1 tsp. canola oil, if needed ;
• 2 tsp. kosher salt ;
• Freshly ground pepper, to taste ;
• 4 tsp. peeled and minced fresh ginger ;
• 1 large shallot, finely minced ; ;
• 1/4 cup fresh lime juice ;
• 2 Tbs. sake ;
• 1 Tbs. Worcestershire sauce ;

Description

Opening This Salmon Steamed en Papillotte At The Table Releases Wonderful Aromas. The Tangy Sauce Blends Sake, Lime Juice And A Touch Of Butter. Serve With Steamed Leafy Greens Such As Bok Choy And Steamed Rice. 

Williams-Sonoma