Culinary Technique: Steaming with Skill & Flavor

Wednesday, March 4th, 2026 3:00 pm to 4:00 pm, MST

Refine your craft with one of the most delicate and rewarding cooking methods—steaming. In this class, our chefs will demonstrate how Sub-Zero and Wolf’s precise control of heat and moisture can transform ingredients into vibrant, nutrient-rich dishes bursting with natural flavor.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Low Temperature Steamed Salmon

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
3
Servings
Prep Time
20
minutes
Cook Time
30
minutes

Modes

Steam

Rack Position

Perforated Pan
Position - 2
Solid Pan
Position - 3

Ingredients

  • 3 salmon fillets (5–6 oz each), center cut preferred

  • 1 Tablespoon olive oil

  • fine sea salt

  • fresh cracked white pepper

  • 1 small shallot, very thinly shaved

  • zest of 1 orange (microplaned, no pith)

  • 3 thin lemon slices

  • fresh dill or chives for garnish

Instructions

Steam

Preheat oven to 125°F Steam mode. Set probe target temperature to 125°F. Cook until the probe reaches the target temperature.

Prepare Salmon

Pat dry, brush lightly with olive oil, and season with salt and white pepper.

Add Aromatics

Top each fillet with shaved shallot, a pinch of orange zest, and a lemon slice.

Insert Probe

Insert the Wolf temperature probe horizontally into the thickest part of one center fillet, avoiding contact with the pan.

Finish

Remove immediately when the probe alerts. Rest 3–5 minutes. Garnish with fresh dill or chives and a drizzle of olive oil.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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