- 3/4 cup (180ml) salt-reduced chicken stock
- 1/4 cup (60ml) dry white wine
- 4 skinless salmon fillets (about 180g each)
- 1 spring onion (about 25g), finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch asparagus, trimmed, halved crossways
- 100g sugar snap peas, trimmed
- 4 radishes (about 75g), each cut into 8 wedges
- 1 large globe artichoke (about 300g), trimmed*, heart thinly sliced
- 8 green oakleaf lettuce leaves, halved (about 80g)
- 40g butter
- 2 teaspoons chopped fresh dill
In a large heavy sauté pan over medium-high heat, bring stock and wine to a boil. Reduce heat to medium-low, add salmon and cover pan. Steam salmon, flipping over halfway through cooking, for about 6 mins, or until salmon is just cooked through but still slightly rosy in the centre. Remove salmon from pan, sprinkle with salt and cover loosely with foil.
Return liquid in pan to a simmer over medium-high heat. Add spring onions and garlic and simmer for 2 mins, or until onions soften. Add asparagus, peas, radishes and artichokes and cook, stirring frequently, for 3 to 4 mins, or until vegetables are crisp-tender. Remove from heat and stir in lettuce, butter and dill. Season with salt and pepper.
Divide salmon, vegetables and cooking liquid among 4 plates and serve.