Ingredients Jump to Instructions ↓

  1. 4 salmon fillets -- or trout --clam sauce--

  2. 2 tablespoons cornstarch

  3. 2 tablespoons butter

  4. 1 1/2 cups clam juice

  5. 1/4 cup soy sauce water

Instructions Jump to Ingredients ↑

  1. Preparation : Cook the cornstarch (moistened with water) and butter together to make a roux. Gradually add the clam juice and soy sauce, stirring continually. Use salmon, or lake trout, fillets or steaks which have been wiped with a damp cloth. Rub with a clove of garlic and a bay leaf. Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes. Serve with sauce. UW Sea Grant Advisory Services


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