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Steamed salmon with spring vegetables
Steamed salmon with spring vegetables
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick, gourmet steamed salmon dish with vibrant asparagus, peas, radishes, and artichokes à la Curtis Stone in under 20 minutes.
Ingredients:
  • 180ml chicken stock
  • 60ml white wine
  • 4 skinless salmon fillets (about 180g each)
  • 1 spring onion (about 25g), finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bunch asparagus, trimmed, halved crossways
  • 100g sugar snap peas, trimmed
  • 4 radishes (about 75g), each cut into 8 wedges
  • 1 large globe artichoke (about 300g), trimmed*, heart thinly sliced
  • 8 green oakleaf lettuce leaves, halved (about 80g)
  • 40g butter
  • 2 tsp chopped fresh dill
Instructions:
  • Bring stock and wine to a boil in a large heavy sauté pan over medium-high heat. Reduce heat to medium-low, add salmon, cover, and steam for about 6 minutes. Remember to flip the salmon halfway through cooking. Once the salmon is just cooked through but still slightly rosy in the center, remove it from the pan. Sprinkle with salt and loosely cover with foil.
  • Bring the liquid in the pan back to a gentle simmer over medium-high heat. Stir in spring onions and garlic and let them simmer for 2 mins until the onions soften. Toss in asparagus, peas, radishes, and artichokes, cooking and stirring for 3 to 4 mins until the vegetables are just tender-crisp. Take the pan off the heat and gently fold in the lettuce, butter, and dill. Season generously with salt and pepper.
  • Plate the salmon and vegetables, then drizzle the cooking liquid over each serving before presenting them.

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