Healthy Steamed Salmon with Lettuce Salad and Fresh Dill Cream Recipes

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.'


Serves 4

  • 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 leaves

  • 1/2 cucumber

  • Knob of butter, plus more for greasing

  • Coarse sea salt and freshly ground black pepper

For the dressing

  • 2 tbsp natural yogurt

  • 3 tbsp single cream

  • Juice of 1 lime, or 1-2 tbsp white wine vinegar

  • 2 tbsp olive oil

  • 1 tbsp chopped fresh dill

  1. 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.

  2. Split the cucumber in half lengthwise, dividing each half into three or four long wedges. Slice each wedge into 5mm thick pieces.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Cream
    as it is or in individual portions.

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