Saturday, September 24

Steamed Salmon

Salmon is such a versatile fish, I'm hard put to think of really bad salmon combinations, but I think my favourite way to cook it is very, very simply. This is a quick and healthy weeknight recipe but wonderfully pleasing all the same. Add a bottle of white wine and some boiled new potatoes and haricots verts and you feel pretty sophisticated for a Tuesday night. At least I do.

Salmon Steamed with Lemon and Thyme

1 large fillet salmon (skin removed)
1 lemon
juice of half a lemon
olive oli
sea salt
for sauce:
5 tbs mayonaise
juice of half lemon
salt and pepper
  • preheat the oven to 375F (190C) 
  • slice salmon fillet into 2 or 4 segments depending how many you're serving (it's very good cold the next day) place each piece on a separate pice of tin foil (large enough to wrap the salmon into a 'package' later)
  • season the salmon with salt and pepper then add a few glugs of olive oil, lemon juice and a few sprigs of thyme to each piece. 
  • place a lemon slice on top of each piece of salmon then fold in the edges of the tin foil and press together so that you have a fairly secure little salmon package. Place the salmon packages in a roasting dish and put the dish in the oven. 
  • Cook 25 minutes, careful not to over cook!
for the sauce:
  • mix together all the ingredients, adding more mayonaise or lemon if you prefer, serve along side the salmon.

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