1 salmon fillet, about 2 lbs (1 kg)

500 g farmer hay

1 cup (250 ml) water

1 orange

1 lemon

1 lime

2 cups (500 ml) sake

Salt and pepper

Remove the skin from the salmon fillet and cut into 6 x 6-cm (2.5 x 2.5-inch) cubes.

Place the hay in a large sauté pan. Add the water, cook over high heat, and close with the lid.

Cut the lemon, orange, and lime into thin slices.

Season the salmon cubes with salt and pepper.

Open the lid from the sauté pan and cover the hay with all the citrus slices.

Place the salmon cubes on top of the fruit and drizzle it all with the sake.

Close the lid and steam the salmon for 6 to 10 minutes.

This dish is excellent when served with rice and fragrant citrus vinaigrette.

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