Recipe: Steamed salmon with tarragon vinaigrette
How to Make:
- Line a bamboo steamer with baking paper and place over a wok half-filled with simmering water. Place fish in a single layer in steamer and cover. Cook for 5 minutes for rare, or until cooked to your liking.
- Meanwhile, toss beans in 2 teaspoons olive oil and season to taste. Whisk vinegar, tarragon, mustard, 2 teaspoons warm water and remaining olive oil in a bowl until combined. Serve salmon on beans, drizzled with vinaigrette.
Time for preparing:
7 min.
Servings:
4
Ingredients:
- 4 x 180g skinless salmon fillets
- 2 x 175g packets baby green beans, topped, blanched in boiling water for 1 minute
- 1 1/2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon roughly chopped tarragon leaves
- 2 teaspoons Dijon mustard
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