Steamed Salmon With Peas and Leeks

• 4 fillets of fresh salmon, about 6 ounces each
• 2 tablespoons finely chopped shallots
• 1 tablespoon peanut oil
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped parsley
• Salt to taste
• Freshly ground pepper to taste
• 1 cup fish stock, flavored with white wine
• 2 medium leeks, cut in julienne strips, 1 inch long
• 1 medium carrot, cut in julienne strips, 1 inch long
• 1 cup freshly shelled peas
• 4 ounces sweet butter
• 2 hard-cooked eggs
• Salt and freshly ground pepper to taste
• Juice of 1/2 lemon (1 1/2 tablespoons)

1. Run fingers lightly over salmon fillets to check for bones.
2. Saute shallots in peanut oil over medium-low heat until lightly cooked, then set aside to cool.
3. Add 1 tablespoon each of chopped parsley and mint.
4. Rub this mixture over the salmon.
5. Season to taste with salt and pepper.
6. This may be done ahead of time.
7. Refrigerate salmon until ready to continue.
8. Place 3/4 cup of fish stock in the bottom of a steamer, and bring to a boil over medium heat.
9. Place fish on rack; cover and steam until fish is cooked through.
10. Cooking time will depend on thickness of fillets: plan on 9 minutes per inch of thickness.
11. When fish is done, remove from steamer, and place each fillet on a warm plate.
12. Set aside in a warm place while finishing the recipe.
13. While salmon is steaming, coarsely chop eggs and set aside.
14. In a small saucepan, combine remaining 1/4 cup of fish stock with stock from steamer, bring to a simmer, and cook julienned vegetables for 3 minutes.
15. Add peas and cook 1 minute more.
16. Remove vegetables with a slotted spoon, leaving juices in pan, and arrange around each salmon fillet.
17. Place the saucepan with the juices over medium heat.
18. Bring to a boil, and reduce to approximately 2 tablespoons.
19. Over low heat, whisk in butter, a tablespoon at a time.
20. Season with salt, pepper and lemon juice.
21. Add remaining mint and parsley.
22. Garnish the fish with chopped eggs, and spoon the butter sauce over the fish and vegetables.
23. Serve with small buttered new potatoes, if desired.

salmon, shallots, peanut oil, fresh mint, parsley, salt, freshly ground pepper, fish stock, leeks, carrot, peas, sweet butter, eggs, salt, lemon

Taken from cooking.nytimes.com/recipes/11122 (may not work)