Salmon with tarragon dressing and green beans

Does anyone else have an item in their kitchen which, at the time they bought it, they absolutely had to have it but after a while it sits, gathering dust and looking a bit neglected and sad?



My bamboo steamer fits into this category.  So I decided to use it to steam some salmon and beans to have with a lovely, fresh vinaigrette tonight.  I really must do this more often as it's easy to use and makes a low maintenance, tasty and healthy dinner.



I mean you do have to drag the wok out, then wash it after, which might seem a bit redundant, but then steaming this way seems to retain the flavour more than poaching or steaming in other ways might. 



So get out those poor old neglected kitchen gadgets and give them a whirl.  It gets us out of those kitchen ruts.







Recipe:



2 x 180g skinless salmon fillets

300g green beans

30ml extra virgin olive oil

40 ml white wine vinegar

1 tblspn roughly chopped tarragon leaves

2 tspn Dijon mustard



Line a multi level bamboo steamer with baking paper and place over a wok filled with simmering water up to the bottom of the base of the steamer.  Place fish in a single layer on the bottom of the steamer (I use a ceramic dish), and place green beans on the top layer.  Cook for 5 minutes for rare or until cooked to your liking.  Don't allow the fish to over-cook - you do have to stand there and fuss a bit to make sure this doesn't happen but it doesn't take long to cook.



Meanwhile whisk vinegar, tarragon, mustard, 2 tspns warm water and olive oil in a bowl or jug until combined.



Serve the salmon on the beans, drizzled with the vinaigrette.



Serves 2



Adapted from: one of my many magazine recipe cutouts.



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