Steamed Oriental Salmon

Today's dish is one that doesn't take long to make. It's a pleasant light dish for the days when you don't feel like hearty eating.

2 salmon steaks, about 10cm long, skin on
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
1 tablespoon tamari sauce
1 teaspoon sugar
1 spring onion cut into 1cm slices, diagonally

Remove any bones from the salmon with a pair of tweezers.

Mix together the lemon juice, ginger, tamari sauce and sugar and sprinkle over the salmon. Set aside for 30 minutes.

Bring a large pot of water to the boil. A large steamer or a pasta saucepan are ideal. Place the salmon on a plate and put the plate in the steaming basket. Cover with a lid and steam for 10 minutes, adding the chopped spring onion for the last two minutes.

Lift onto a serving plate and serve with a salad made of blanched green beans and cherry tomatoes tossed in a dressing of equal quantities of oil, lemon juice and tamari sauce, a teaspoon of sugar and a dash of sesame oil. Sprinkle with a few shredded basil leaves.