1 tablespoon lemon zest, blanched
2 tablespoons lemon juice
salt and pepper, to taste
2 tablespoons virgin olive oil
8 ounces white wine
1 bay leaf
2 ounces leek, chopped
1 sprig fresh thyme
1 teaspoon peppercorns, cracked
1 6-ounce salmon tranche or steak (180g)
Servings: 1
1. To make the dressing, combine the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil.
2. Combine the wine, bay leaf, leeks, thyme and peppercorns in the bottom of a steamer.
3. Season the salmon with salt and pepper and place it in the steamer basket.
4. Cover the steamer and bring the liquid to a boil. Cook the fish until done, approximately 4-6 minutes.
5. Plate the salmon and spoon the dressing over it.
2 tablespoons lemon juice
salt and pepper, to taste
2 tablespoons virgin olive oil
8 ounces white wine
1 bay leaf
2 ounces leek, chopped
1 sprig fresh thyme
1 teaspoon peppercorns, cracked
1 6-ounce salmon tranche or steak (180g)
Servings: 1
1. To make the dressing, combine the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil.
2. Combine the wine, bay leaf, leeks, thyme and peppercorns in the bottom of a steamer.
3. Season the salmon with salt and pepper and place it in the steamer basket.
4. Cover the steamer and bring the liquid to a boil. Cook the fish until done, approximately 4-6 minutes.
5. Plate the salmon and spoon the dressing over it.
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