Maritime
Steamed Salmon
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick salmon steamed in cheesecloth or parchment paper to preserve its full flavor — served with a classic egg sauce made from butter, flour, milk, and hard-cooked egg. The 1938 cookbook insists steaming is superior to boiling.
Ingredients
For the salmon
- Thick pieces of fresh salmon
- Cheesecloth or parchment paper for wrapping
For the egg sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ teaspoon salt
- 1 cup milk
- White pepper to taste
- 1 hard-cooked egg, chopped
Instructions
- Wrap thick pieces of salmon in cheesecloth or parchment paper.
- Place on a rack in a steamer and steam until the meat separates from the bones — usually 10 to 15 minutes per pound.
- For the egg sauce: melt the butter, add the flour and stir to a smooth paste. Add the previously heated milk gradually, stirring constantly. Cook until thickened. Season with salt and pepper and add the chopped hard-cooked egg.
- Serve the salmon immediately with the egg sauce and parsley potatoes.