Bay-steamed salmon with tarragon veg
- 1/2 tbsp olive oil
- 175g baby leeks, sliced
- 2 x 125g boneless salmon fillets
- 1 lemon
- 2 bay leaves
- 100g fresh or frozen peas
- 200g mixed asparagus, sugarsnaps and Tenderstem broccoli
- 2 tsp Dijon mustard
- 3 tbsp half-fat crème fraîche
- 1 tbsp chopped tarragon
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a lidded sauté pan, add the baby leeks and a couple of tablespoons of water, cover and cook for 3-4 minutes until soft. Remove from the heat.
- Take 2 large pieces of foil, put a salmon fillet in the middle of each. Finely grate the zest of the lemon on top. Halve the lemon and squeeze half over the fillets, then top each with a bay leaf, and season. Make into parcels, sealing the edges. Transfer to a baking tray and bake for 10 minutes.
- If using frozen peas, put them in a bowl and cover with freshly boiled water. Leave for 1 minute; drain. Return the leeks to the heat, add the mixed veg and peas with 5 tablespoons hot water, cover and cook for 3 minutes. Stir in the mustard, crème fraîche and tarragon. Cook, stirring, for 2-3 minutes. Finish with a squeeze of lemon and season. Serve with the salmon and the remaining lemon half cut into wedges.