Steamed salmon with tarragon vinaigrette

Create a tasty dinner in just 17 minutes with this steamed salmon and green bean recipe.

Line a bamboo steamer with baking paper and place over a wok half-filled with simmering water. Place fish in a single layer in steamer and cover. Cook for 5 minutes for rare, or until cooked to your liking.
Meanwhile, toss beans in 2 teaspoons olive oil and season to taste. Whisk vinegar, tarragon, mustard, 2 teaspoons warm water and remaining olive oil in a bowl until combined. Serve salmon on beans, drizzled with vinaigrette.

Source

4 x 180g skinless salmon fillets

2 x 175g packets baby green beans, topped, blanched in boiling water for 1 minute

1 1/2 tbsp olive oil

2 tbsp white wine vinegar

1 tbsp roughly chopped tarragon leaves

2 tsp Dijon mustard

Mixing Bowl Set

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