Snapper, monkfish or crayfish can be used in place of the salmon and green beans can replace the asparagus.
Combine ginger, lemon zest, sesame oil and
Scatter asparagus spears and basil over fish. Continue cooking for 2 minutes. To test if the fish is cooked, use a sharp knife to cut through the thickest piece – it should be barely translucent.
Remove plate from steamer, making sure not to spill the juices. Divide asparagus between four plates, sit a piece of salmon on top, then spoon over the juices from the plate and the lemon juice. Serve with boiled new potatoes.
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