I like to use sockeye salmon for this dish -- its firm flesh and rich flavors are perfect for steaming.
Try saying it fast a few times.
You could, of course, use other types of salmon, and steaming is a good technique for firm-fleshed fish such as ling cod or halibut. Chinese bamboo steamers work well and are not very expensive, though any steamer setup is fine. I love the aromatic steam you get in this method of cooking: The water's beautiful aroma really permeates the salmon.
In a small saucepan over medium-high heat, sweat the ginger and shallots in the one tablespoon butter for two to three minutes. Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one teaspoon sake and the lime juice. Season to taste with salt.
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