Steamed Salmon with Peas
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
- 1/2 cup dry white wine
- 1/2 cup water
- 2 large lettuce leaves, for lining the basket
- 2 sprigs dill
- 1 salmon fillet (each about 7 ounces and 1 inch thick)
- Coarse salt and freshly ground pepper
- 1 small green-cabbage leaf, for the cup
- 1/2 cup shelled fresh English peas or frozen, defrosted
- 1/2 tablespoon unsalted butter, cut in half
- 1/2 cup plain yogurt
- 1 teaspoon fresh lemon juice
Prepare steamer basket: Bring wine and water to a simmer in a large skillet or wok. Meanwhile, line the top of a small steamer basket with 1 lettuce leaf and a dill sprig. Season both sides of the salmon fillet with salt and pepper and place on top of the lettuce, then place remaining dill sprig over fish. Place the remaining lettuce leaf in the bottom basket and then top with cabbage "cup." Place the peas in the cup. Dot peas evenly with butter and season with salt.
Steam fish and peas: When the liquid in the skillet is boiling, set the basket with the peas in skillet, rest the salmon basket on top, then secure bamboo lid tightly in place. Steam until peas are just tender and bright green and fish is evenly opaque throughout, 7 to 9 minutes (you'll have to remove the basket to check).
Meanwhile, make sauce: Whisk together yogurt, lemon juice, and salt to taste. Serve salmon, cabbage, and peas immediately, with yogurt sauce on the side.