Salmon are high in protein; low in calories; and a vital source of vitamin A, the B vitamins, and omega-3 fatty acids. Since a common recommendation for a healthy diet includes eating oily fish three times a week, it’s fortunate that the flavorful salmon is a versatile fish with endless possibilities for preparation. Perfect companions for salmon are sauces such as sorrel, yogurt, and mint; watercress cream; and hollandaise.

• 1 large bunch of basil
• 4 celery sticks, chopped
• 1 carrot, chopped
• 1 small courgette, chopped
• 1 small onion, chopped
• 6 salmon steaks, about 125gr each
• 75ml dry white wine
• 125ml water
• 1 tsp lemon juice
• 15gr unsalted butter
• salt and pepper
• lemon slices, to serve
• basil leaves, to garnish

Method:

• Strip the leaves from half the basil and set aside.
• Spread all; the chopped vegetables over the bottom of a large flameproof casserole dish with a lid,
• Press the salmon steaks into the vegetables and cover them with the remaining basil.
• Pour over the wine and water and season with salt and pepper.
• Bring to the boil, cover and simmer for about 10 minutes.
• Transfer the salmon to a warmed serving dish.
• Bring the poaching liquid and vegetables back to the boil and simmer for 5 minutes.
• Strain into a blender or food processor and add the cooked and uncooked basil.
• Blend to a puree and return to a saucepan.
• Bring the puree to the boil and reduce by half, until thickened.
• Remove the saucepan from the heat, add the lemon juice and stir in the butter.
• Pour the sauce over the salmon steaks and serve with lemon slices and garnished with basil leaves.