Usuba
Steamed Salmon with Vegetables and Tomato-Dill Sauce
Tender salmon fillet steamed over aromatic vegetable broth. Served with sautéed strips of carrots, asparagus and celery, garnished with fresh herbs and topped with a tangy tomato-dill sauce with anchovies and capers.
- Total
- 90 min
- Standard serving
- 218.3 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Broth
- Pour 1 liter of water into a pot and add 1 cup of white wine.
- Chop the carrots, leeks, celery and parsley root. Add to the water along with the lemon, sliced into wedges.
- Add a bay leaf, allspice, a bunch of parsley and dill. Season with salt, pepper and a pinch of sugar.
- Bring the broth to a boil and simmer for 20 minutes.
- 2
Step 2
Steamed Salmon
- Place a steamer rack over a pot of boiling broth.
- Place salmon fillet on the rack skin side down. Cover with a lid.
- Steam for 15 minutes until the fish is cooked through.
- 3
Step 3
Vegetables
- Cut carrots, asparagus, and celery into thin strips.
- Finely chop 2 garlic cloves and fresh chili pepper to taste.
- Heat 1/4 cup of olive oil in a pan over medium heat.
- Fry garlic and pepper for 1 minute until fragrant.
- Add the chopped vegetables and cook for 5–7 minutes, stirring. Season with salt and black pepper.
- 4
Step 4
Tomato-Dill Sauce
- Squeeze the pulp from 2 tomatoes into a bowl.
- Add 1/2 cup of olive oil, 1 teaspoon of finely chopped anchovies and capers.
- Squeeze the juice from 1 lemon and add 1 small bunch of fresh dill, chopped.
- Mix and season to taste with salt and pepper.
- 5
Step 5
Serving
- Place the steamed salmon on a plate.
- Arrange the sautéed vegetables around the fish.
- Pour the tomato and dill sauce over it and garnish with fresh herbs.
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