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Le Chaudron recipe
Saumon vapeur sauce vierge
Steamed salmon with sauce vierge
⏱ 20 minServes 2Easy350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2salmon fillets150 g (5 oz)
200 g (7 oz)tomatoes
1 tbspextra-virgin olive oil
1 tbsplemon juice
1 tbspchopped basil
1 tbspchopped cilantro
1shallot, finely chopped
1 pinchfleur de sel (flaky sea salt)
- 2 salmon fillets 150 g (5 oz)
- 200 g (7 oz) tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped basil
- 1 tbsp chopped cilantro
- 1 shallot, finely chopped
- 1 pinch fleur de sel (flaky sea salt)
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
- Score a cross in the base of the tomatoes and blanch for 30 seconds. Peel and seed them.
- Cut the tomato flesh into tiny 3 mm (⅛ in) dice.
- In a bowl, mix the tomatoes, extra-virgin olive oil, lemon juice and chopped shallot.
- Chop the basil and cilantro and set aside; add them only at the last minute so they stay green.
- Bring water to a boil in the steamer. Season the salmon lightly.
- Put the salmon in the steamer basket, skin side down if it has skin.
- Steam for 10 to 12 minutes depending on thickness, until it flakes but is still slightly translucent inside.
- Plate the salmon. Stir the herbs into the sauce, spoon over the fish and finish with flaky salt.
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