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Le Chaudron recipe
Saumon vapeur sauce yaourt aneth
Steamed salmon with dill yogurt sauce
⏱ 18 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2salmon fillets150 g (5 oz)
100 g (3½ oz)nonfat Greek yogurt
1 tbspchopped dill
1 tbspchopped chives
1 tbsplemon juice
1 tspmustard
200 g (7 oz)asparagus
1 pinchsalt and pepper
- 2 salmon fillets 150 g (5 oz)
- 100 g (3½ oz) nonfat Greek yogurt
- 1 tbsp chopped dill
- 1 tbsp chopped chives
- 1 tbsp lemon juice
- 1 tsp mustard
- 200 g (7 oz) asparagus
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Snap off the tough ends of the asparagus; they break where the tender part begins.
- Bring water to a boil in the steamer and line the baskets with perforated parchment paper.
- Put the asparagus in the lower basket and the salmon in the upper basket. Season the salmon.
- Steam for 12 minutes: the asparagus will be tender-crisp and the salmon slightly translucent inside.
- Meanwhile, make the sauce: mix the Greek yogurt with the mustard and lemon juice.
- Stir in the chopped dill and chives and season.
- Fan the asparagus on 2 large plates and top with the salmon.
- Spoon over the herb yogurt sauce or serve it on the side, right away.
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