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