Steamed Salmon With a Creamy Citrus Sauce over Spinach Recipe

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Steamed Salmon With a Creamy Citrus Sauce over Spinach
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  1. Fish - A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
  2. Sauce - In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
  3. Fish Steaming - Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover - I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
  4. Spinach - Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
  5. Plate - Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
  6. Note: The skin should come right off when you remove from the packets.
  7. Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
  8. Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
  9. Add some new potatoes on the side or rice pilaf makes for a very nice dinner.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 655.66 Kcal (2745 kJ)
Calories from fat 240.54 Kcal
% Daily Value*
Total Fat 26.73g 41%
Cholesterol 145.74mg 49%
Sodium 6473.14mg 270%
Potassium 1119.26mg 24%
Total Carbs 40.96g 14%
Sugars 4.83g 19%
Dietary Fiber 2.16g 9%
Protein 47.13g 94%
Vitamin C 35.6mg 59%
Vitamin A 0.1mg 3%
Iron 1.3mg 7%
Calcium 99mg 10%
Amount Per 100 g
Calories 156.52 Kcal (655 kJ)
Calories from fat 57.42 Kcal
% Daily Value*
Total Fat 6.38g 41%
Cholesterol 34.79mg 49%
Sodium 1545.25mg 270%
Potassium 267.19mg 24%
Total Carbs 9.78g 14%
Sugars 1.15g 19%
Dietary Fiber 0.52g 9%
Protein 11.25g 94%
Vitamin C 8.5mg 59%
Iron 0.3mg 7%
Calcium 23.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.9
  • 15

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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