Consider the steamer pot as a stovetop ecosystem: liquid below, fish (in this case) in the center, lid on top. We spike the groundwater with sake and lemon, letting the science of evaporation carry flavor to and through the salmon. The result is a dish that’s neither dry nor wet, but perfectly moist.

STEAMED SALMON

• 1 lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 2 center-cut portions salmon fillet (6 ounces each), skin and bones removed
• 6 ounces sake (1 single-serve can, 180 milliliters, would do nicely)

Finely zest lemon. Rub zest together with salt, pepper and sugar; set aside. Juice lemon.

Settle salmon, skin-side down, in a glass container that offers a snug fit. Pour lemon juice and sake over salmon, leaving top flesh exposed (not submerged). Set aside any unused sake. Spread lemon rub over exposed part of salmon. Cover and chill, 1 hour or up to a full day.

Lift salmon out of marinade and settle in a steamer basket. Set aside.

Pour marinade and any remaining sake into bottom of steamer pot. Add water to raise liquid to a depth of 1 inch. Bring to a boil. Fit in steamer basket, cover, lower heat to a simmer and steam until salmon is just cooked through, about 9 minutes.

Lift out salmon and serve warm over rice or cold over a salad. Serves 2.

Nutritional information unavailable.