Steamed Salmon & Corn with Dill Yogurt

By Chez_Alexander

Ingredients

• 4 (6-oz.) skin-on salmon fillets
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 8 ounces trimmed haricots verts (French green beans)
• 2 ears fresh corn, shucked and halved crosswise
• 1/2 cup plain Greek yogurt
• 1 1/2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
• 1 tablespoon water

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. Prepare a steamer with 2 stackable bamboo baskets in a large Dutch oven. Line baskets with parchment paper. Add water to Dutch oven to a depth of 1 inch; bring to a boil over high.

2. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 1 bamboo basket. Place haricots verts and corn in second bamboo basket, and stack on salmon basket. Cover and cook until fish flakes with a fork, 8 to 10 minutes.

3. Stir together yogurt, dill, lemon zest and juice, 1 tablespoon water, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Drizzle sauce over salmon, corn, and beans.

Makes 4 Servings.