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Easy oven steamed salmon

Time for a new fish recipe. I'm so bad with coming up with new fish dishes because first of all we just don't eat enough fish and I tend to always do the same things. This is a super easy recipe and takes no time at all to cook. And I know I've said this before but I will say it again and again and again.... do not over cook the fish! The best rule to remember is "If you think the fish is ALMOST ready - it's READY!" Don't be tempted to put it back in the oven because it will keep cooking after you remove it.

You can flavour the fish how ever you want, I just had these things in the fridge and thought I'd use them and it really worked. It was fresh but flavoursome. You can put herbs like parsley, coriander or perhaps dill but I decided not to put any and just keep it simple and we all loved it. A really good mid week dish!

I made a really simple Beurre blanc sauce to go with it. I know the name sounds fancy but it really is an easy sauce! And I just cooked some plain rice as well because I didn't feel like anything else but nice steamed vegetables or baby potatoes would have worked just as well.

800 gr salmon, cut into 4 steaks

2 spring onions, chopped

8 cherry tomatoes, sliced (you can also use regular tomatoes)

1 lemon, thinly sliced

salt and pepper

Tinfoil for wrapping

Start by preheating oven to 180° fan. Get out the foil and put one piece of fish on each one. Season with salt and pepper, divide lemons, tomatoes and spring onions between them. Close up the foil and make like little tight parcels. Cook in the oven for 12-15 minutes. That's it!

Beurre blanc

1 shallot, very finely chopped

75 ml white wine

75 ml white wine vinegar

100 ml double cream

100 gr butter, cut into cubes

salt and pepper

1/4 lemon

Put the shallot, wine and vinegar in a saucepan and cook for around 5 minutes or until you are left with 3-4 tablespoons of liquid. At this point you can put this through a sieve if you want to get rid of the onion but I like having it in there, it's completely up to you. Add the cream and cook for a further minute or two on medium heat. Now you start whisking the butter in, one cube at a time. Once all the butter is melted you season with salt and pepper, squeeze out the juice from 1/4 lemon and serve straight away. This is a sauce which you don't need a lot of. It gives a nice tangy taste with the delicate fish.

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