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Preparation : 15 min | Resting : - |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 0 rates |
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2 | salmon steaks (300g), cubed |
300 | g of Roseval potatoes |
cut into large cubes |
|
1 | chopped tomato |
½ | red onion, finely chopped |
1 | Greek yoghurt (150g) |
2 | –3 tbsp. lemon juice |
3 | stalks of fresh dill |
salt, pepper |
1 | Pour 500ml of water in the metal bowl. Put the internal steamer basket in place and add the potatoes. |
2 | Line the XXL steamer basket with a large sheet of parchment paper. Place the salmon on top. Sprinkle with a tablespoon of lemon juice and add a sprig of dill. Fold the parchment paper around the salmon to create a pouch and put on the lid. |
3 | Run the STEAM programme. |
4 | Prepare the sauce: mix the tomato, onion, and yoghurt. Add 1 or 2 tablespoons of lemon juice and 2 sprigs of chopped dill. Add salt and pepper. |
5 | Mix the sauce with the salmon and potatoes. |