Name: Steamed salmon in silverbeet with lemon, olive and caper sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Steamed salmon in silverbeet; 2 tablespoon coarse sea salt; 4 silverbeet leaves, rinsed, tough stems removed; 500 gram skinless salmon fillet, any pin bones removed, cut into 4 even pieces; Lemon, olive and caper sauce; 1/4 cup extra virgin olive oil; 1/4 cup drained capers; 2 tablespoon lemon zest; 2 tablespoon lemon juice; 1 cup stoned green olives, chopped

Steamed salmon in silverbeet with lemon, olive and caper sauce

This simple and flavoursome sauce can be used for any steamed fish fillet. We used salmon, but any firm white fish will also do.

steamed salmon in spinach with lemon, olive and caper sauce

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Steamed salmon in silverbeet

2 tablespoon coarse sea salt

4 silverbeet leaves, rinsed, tough stems removed

500 gram skinless salmon fillet, any pin bones removed, cut into 4 even pieces

Lemon, olive and caper sauce

1/4 cup extra virgin olive oil

1/4 cup drained capers

2 tablespoon lemon zest

2 tablespoon lemon juice

1 cup stoned green olives, chopped

Method

1.Bring a large saucepan of water to the boil and have a large bowl with cold water handy. Add the salt to the boiling water and add the silverbeet leaves for just 30 seconds.

2.Remove with a skimmer or slotted spoon and transfer to the cold water. Spread leaves out flat on paper towels.

3.Season salmon lightly with salt, then wrap each piece with silverbeet. Set aside.

4.Lemon, olive and caper sauce: Combine oil, capers, lemon zest, juice, and olives in a small saucepan and bring to a simmer on medium heat. Remove from the heat, cover with lid and set aside.

5.Place wrapped salmon in a steamer basket and steam, covered, over simmering water for 3-4 minutes until salmon is lightly cooked. Transfer to warm plates and drizzle with prepared sauce.

6.Serve with steamed green beans.

Use 8 large spinach leaves in place of silverbeet, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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