Sake-Steamed Salmon With Sake Butter

• 1 stalk lemongrass, split lengthwise
• 2 cups sake
• 10 thin slices fresh ginger, peeled
• 2 star anise
• 1 orange peel
• 6 pieces 6-ounce Copper River, sockeye or other West Coast salmon, skinned
• 1 lime, cut into 6 wedges, for garnish
• 1/2 cup butter, cut into large dice, and 1 tablespoon cold unsalted butter
• 2 tablespoons ginger, peeled and julienned
• 1 tablespoon shallot, minced
• 1/2 cup and 1 tablespoon high-quality sake
• 1 1/2 teaspoons fresh lime juice
• Salt to taste

1. Bruise lemongrass with back of a knife.
2. Place it, with 2 cups of water, sake, ginger, star anise and orange peel in bottom of a steamer.
3. Butter steamer tray and lay salmon in it.
4. Set tray in steamer.
5. Bring lemongrass mixture to a boil.
6. Cover and steam salmon 4 to 5 minutes, until just cooked through.
7. Serve with sake butter and lime wedges.

stalk lemongrass, sake, thin, anise, orange peel, sockeye, lime, butter, ginger, shallot, sake, lime juice, salt

Taken from cooking.nytimes.com/recipes/5056 (may not work)