Ingredients
Method
1.Place silverbeet leaves on paper towel. Season to taste. Wrap salmon with silverbeet. Set aside.
2.Place olives, capers, oil, and lemon juice and zest in a saucepan over a medium heat. Bring to a simmer. Remove from the heat, cover and set aside.
3.Place salmon in a steamer basket and steam, covered, over simmering water for 3-4 minutes or until cooked to taste.
4.Top with lemon and olive sauce and serve with lemon wedges and green beans.
Use 8 large English spinach leaves in place of silverbeet.
Note
Related
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