STEAMED SALMON WITH LETTUCE SALAD AND
FRESH DILL CREAM
`Although prepared indoors, this is most certainly a dish for the
garden', writes Gary Rhodes. `Few of our home-grown delights need
playing with or garnishing during the three peak summer months. Fresh
salmon can be poached and served cold, or lightly steamed - as here.
And during these summer months, cucumber finds a new identity, its
watery flesh offering a more pronounced flavor.
`This dish is simply a combination of the two main ingredients tossed
amongst gentle leaves, which are sweet, not too bitter and
overpowering, finished with a creamy dill dressing. To bulk up the
salad, broken steamed or boiled potatoes can be added, or served just
rolled in butter and sitting in a bowl alongside.'
450g salmon fillet, skinned and pin-boned
1 small Butter head or loose-leaf lettuce
1 Little Gem lettuce
1 small Cos lettuce
A handful of baby spinach or purslane
Knob of butter, plus more for greasing
Coarse sea salt and freshly ground black
For the dressing
Remove any damaged leaves from the
lettuce before tearing the leaves from the base stalk. Gently rinse
under cold water along with the spinach or sprigs of purslane. Leave to
drain in a large colander or spin in a wire salad basket.
Split the cucumber in half lengthwise,
dividing each half into three or four long wedges. Slice each wedge
into 5mm thick pieces.
To steam the salmon, butter a sheet of
greaseproof paper, seasoning with the sea salt and pepper. Place the
salmon on one half of the paper, skinned-side down, top with a knob of
butter and sprinkle with a little sea salt.
Fold the paper over the fish, and place
in a steamer basket or colander over a saucepan of rapidly simmering
water. Cover with a lid and steam for 8-10 minutes. (A thin fillet of
salmon may take only 6 minutes to steam.) This will leave a pink centre
with a succulent bite. To check, lift the folded greaseproof paper. The
salmon should be slightly opaque, still showing signs of its natural
pink. If it is too soft to the touch, continue to steam for a few
minutes more until it is just beginning to firm. Once it is at this
stage. remove the basket from the pan and leave to one side.
While steaming the fish, spoon the
yogurt, single cream and lime juice or vinegar together, whisking in
the olive oil. Season with salt and pepper and add the chopped dill.
Tear the salad leaves and mix with the
cucumber in a large bowl. Using a fish slice, transfer the steamed
salmon on to a plate and break it into bite-size pieces with a fork.
Whisk any juice left on the greaseproof into the dressing.
Add the salmon to the leaves, pouring the
dressing over. Gently spoon all the flavors together in a rustic
fashion, serving this Steamed Salmon with Lettuce Salad and Fresh Dill
as it is or in individual portions.