Steaming is a cooking method I haven't experimented with much. To me, it's designed for health food, and when I heard the words "steamed salmon" all I can think of is something totally dried out and tasteless. Where I got this prejudice I don't know, but because of it, I always defer to a skillet or a hot oven when I want to cook a piece of fish.
That all changed last week when I (for some reason) went on a detox with no caffeine, alcohol, gluten, dairy, soy, or sugar. A recipe for steamed salmon and chard was my prescribed meal for the evening, so I set out to make it as tasty as possible. Taking a cue from a Roman preparation, the spinach, pine nuts, and raisins garnish the salmon to add crunch and sweetness.
But the best part of the whole thing was the salmon. This is the moistest, most flavorful preparation of salmon I've had in recent memory. And most importantly, with just a seasoning of salt, it tastes of nothing but itself—steaming does that. Add that to the speed and ease of the cooking process, you'll be totally sold, too.