How to cook salmon fillet with vegetables in viniagrette

Prepare the two salmon fillets removing any bone you can see

Peel one leaf of the leek

Rinse it and cut it in 1.5cm strips

Soak the strips in boiling water for 30seconds

Let them cool down

Place one bay leaf on top of each fillet. Use the leek strings to tie them together

Place the fillets prepared in a tier steamer, season with salt and pepper

Thinly slice 1/2 of the onion and add it to the steamer together with the fillets. Steam cook for about 20min or until cooked throughout. It really depends on the thickness of the fillet

Chop the remaining 1/2 of the onion and add it to a pan with some olive oil and a splash of water

As the onion becomes translucent add the peas and some water. Season with salt and pepper, cover with a lid and cook gently for about 20-30min

When almost cooked add 2 tablespoons of flour to make it creamier

Peel carrot and shallot

Slice carrot, celery and shallot

Add celery and carrot to a pan with olive oil and water

Few minutes later add the shallot and cook until it starts roasting

Add the vinegar and 2 tablespoons of flour. Reduce gently until the vinegar evaporates and you achieve a thick cream

Here are the fillets cooked, the skin will now remain at the bottom of the tier steamer

Place pitted olives and capers on a cutting board

Chop finely and mix

Place the salmon fillet at the center, peas on one side and vegetables vinaigrette on the other, and sprinkle capers and olives on top of the fillet. Enjoy!