Steamed Salmon with Citrus Sauce



  • 4 salmon fillets (150 g / 5 oz each)
  • Salt and black pepper
  • Juice of 1 lime
  • 500 ml (1 pt) of fish stock
  • 2 peeled limes (green part only – peel with a knife or use a coarse grater)
  • 1 cup of extra virgin olive oil
  • 1 cup of fresh dill weed
  • Finely grated lime zest (2)
  • Garnishing: Thinly sliced or julienned peach palm tree hearts (or use jicama, instead)


  1. Season the salmon fillets with salt, lime juice and black pepper.
  2. Combine the fish stock and lime peel in a steamer and bring to a boil.
  3. Lower the heat, arrange the salmon fillets in the steaming basket and cook for approximately 10 minutes. If you don’t have a steamer, pour the heated fish stock in a baking dish, add the lime peel and the salmon filets. Cover with aluminum foil. Preheat the oven to 180°C (350°F / gas mark 4) and bake for approximately 10 minutes.
  4. For the sauce, process the dill weed, lime zest, olive oil, salt and pepper in a blender.
  5. Preheat the oven to 200°C (400°F / gas mark 6).
  6. Line a plate with the hearts of palm slices and place a steamed salmon fillet in the center. Serve with the citrus sauce on the side, at room temperature.

Serves 4 people


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