New This Month

Steamed Salmon and Peas

  • Yield: Serves 4


  • Lettuce leaves, for lining steamer
  • Four 5- to 7- ounces skinless salmon fillets, (1/2 to 1 inch thick)
  • Salt and freshly ground black pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup , plus 1 1/2 tablespoons chopped, dill sprigs
  • 2 tablespoons thyme leaves
  • 4 small leaves cabbage
  • 2 pounds (about 2 cups) peas, shelled
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • Chervil sprigs
  • 3/4 cup nonfat yogurt
  • 1 tablespoon freshly squeezed lemon juice, depending on sweetness of watermelon (optional)


  1. Bring 2 inches of water to a boil in a large straight-sided skillet or a wok. Line one tier of a large multilayered Chinese bamboo steamer with lettuce leaves.

  2. Season fish with salt and pepper. Place skin side down in lettuce-lined tier of steamer. Top with parsley, dill sprigs, and thyme. Place second tier over first. Arrange cabbage leaves in steamer, and place one-quarter of the peas in each of the cup-shaped leaves. Dot peas with butter, and sprinkle with chervil. Cover steamer. Place in skillet of boiling water, and steam until fish is opaque, 6 to 10 minutes.

  3. While fish is cooking, make the sauce. In a small bowl, combine yogurt, chopped dill, and lemon juice. Season with salt.

  4. When fish and peas are done, transfer one cabbage cup filled with peas and one piece of fish to each plate. Serve sauce on the side.

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