Today was a pretty light and healthy lunch day. Salmon is a beautiful fish but does have a very strong lingering smell. This recipe sorts that out. I’ve used tarragon and saffron to dull the smell and Clementine juice and garlic to give it a good kick for flavour.
1/4 tsp tarragon
1/4 tsp salt
Pinch of ground black pepper
A generous pinch of ground saffron
1 clementine (juiced)
1 small garlic clove
1 tblsp olive oil
Wash the salmon and put in a large bowl.
Sprinkle the salt, pepper, tarragon and Saffron on top of the salmon, there’s no need to rub in the fish.
Add the juice of one clementine and 1tblsp of olive oil. Allow the fish to rest for 10 minutes.
Remove the salmon from the bowl and place on a large piece of tin foil, the size needs to be large enough to cover the fish and bind all sides tightly. (See pics further down)
Crush 1 small garlic clove in the bowl and mix.
Start to cover the salmon tightly leaving a small opening. Pour the left over juice from the bowl into the opening and close.
Fill a large cooking pot with 2 cups of water, enough for the salmon to steam in. The water should only come up an inch around the enclosed salmon.
Place the salmon in the pot over a medium heat, cover the pot and let it steam for 15 / 20 minutes.
Remove the enclosed salmon and slowly open the top of the foil, do not open from the sides or you will loose the lovely juice.
Serve with salad or rice.