Steamed Salmon Steak With Caper Butter Sauce

• 1 salmon steak, about 1/2 pound
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 teaspoons finely chopped shallots
• 2 tablespoons dry white wine
• 1/4 teaspoon white-wine vinegar
• 2 teaspoons heavy cream
• 3 tablespoons cold butter, cut into small cubes
• 1 tablespoon capers

1. Bring water to boil in bottom of a steamer.
2. Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack.
3. Place rack over the boiling water and cover closely.
4. Steam salmon until it is cooked through, about 8 minutes.
5. Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil.
6. Cook until the liquid is reduced almost by half.
7. Add cream and stir to blend.
8. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
9. Squeeze capers to extract excess liquid and add the capers to butter sauce
10. Remove salmon from steamer and peel away the skin.
11. Serve the salmon with the sauce over it.

salmon, salt, freshly ground pepper, shallots, white wine, whitewine vinegar, heavy cream, cold butter, capers

Taken from cooking.nytimes.com/recipes/2258 (may not work)