Steamed Salmon With Horseradish Mayonnaise

• 1 2-pound skinless, boneless salmon fillet
• Salt to taste, if desired
• Freshly ground pepper to taste
• Horseradish mayonnaise, optional (see recipe)

1. Cut the salmon crosswise into six portions of more or less equal size.
2. Sprinkle with salt and pepper.
3. Bring water to the boil in the bottom of a steamer.
4. Arrange the salmon pieces, skinned side down, on a steamer rack.
5. Place the rack on top of the steamer bottom.
6. Cover and steam four minutes.
7. Remove from the heat and let stand four minutes longer.
8. This fish may be served hot with a simple melted butter and lemon sauce.
9. Or serve it cold with the mayonnaise horseradish.

skinless, salt, freshly ground pepper, horseradish mayonnaise

Taken from cooking.nytimes.com/recipes/2154 (may not work)