Steaming is wonderful to have your way with Salmon, one of life's healthy pleasures. It keeps the fish moist and luscious topped with a clever use of herbed yogurt.
300 g salmon fillet portions
2 tsp olive oil
Salt and freshly cracked black pepper
2 tsp parsley, chopped
2 tsp cilantro, chopped
4 tsp dill, chopped
1 cup plain nonfat yogurt
1 pc lemon, sliced into rounds
Mix the chopped herbs with yogurt and olive oil until well combined.
Season to taste with salt and pepper.
Keep in the fridge until ready to serve.
Place water in a wok, then let it boil while covered.
Meanwhile, line a bamboo steamer basket (or simple steamer) with parchment paper.
Poke some holes in the parchment with a knife or a fork.
Line the parchment with the rest of the dill.
Season salmon fillet portions with salt and pepper.
Place fillets over the dill.
Top each fillet with a lemon slice (set aside the rest for later) and cover the steamer.
Once the water comes to a boil, lower the heat to a fast simmer and place the steamer basket on the wok.
Make sure the water does not touch the steamer basket; discard excess water if necessary.
Steam the fish for about 7 to 10 minutes or until just done.
You can check by piercing the fish lightly with the point of a small knife; if it flakes easily, then it is done.
Garnish salmon fillets with dill and black pepper.
Serve with the garlic herb yogurt and extra lemon slices on the side.