Ingredients
Citrus butter
- 1 orange
- 80 g (2 3/4 oz) butter, softened
- 1 tablespoon chervil, chopped
- 250 g (9 oz) snowpeas (mangetout), topped and tailed
- 350 g (12 oz/2 bunches) asparagus, trimmed and halved
- 4 × 180 g (6 oz) salmon fillets
Method
1. To make the citrus butter, finely grate 2 teaspoons of the zest from the orange and squeeze 2 tablespoons of juice from one orange half. Put the butter in a bowl and gradually beat or whisk in the orange zest and juice. Add the chervil, season with salt and pepper and mix again. Chill in the refrigerator until needed.
2. Cut the remaining orange half into slices, then halve each slice. Line a bamboo steamer with baking paper and punch with holes. Put the snowpeas and asparagus in the steamer and arrange the orange slices on top. Sit the salmon fillets on top of the orange slices and season with salt and ground black pepper. Sit the steamer over a wok of simmering water, making sure the bottom of the steamer doesn't touch the water, and steam, covered, for 10–12 minutes, depending on how well you want the salmon cooked.
3. To serve, divide the vegetables among four warm serving plates (discarding the orange slices) and top each with a piece of salmon. Spread the citrus butter over the fish and vegetables and allow it to melt for a few seconds before serving.
