Steamed salmon with tarragon vinaigrette

Steamed salmon with tarragon vinaigrette

(5) Rate it

  • 0:10 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

Create a tasty dinner in just 17 minutes with this steamed salmon and green bean recipe.

Featured in
Low kilojoule, Easter


  • 4 x 180g skinless salmon fillets
  • 2 x 175g packets baby green beans, topped, blanched in boiling water for 1 minute
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon roughly chopped tarragon leaves
  • 2 teaspoons Dijon mustard


  • Bamboo steamer


  • Step 1
    Line a bamboo steamer with baking paper and place over a wok half-filled with simmering water. Place fish in a single layer in steamer and cover. Cook for 5 minutes for rare, or until cooked to your liking.
  • Step 2
    Meanwhile, toss beans in 2 teaspoons olive oil and season to taste. Whisk vinegar, tarragon, mustard, 2 teaspoons warm water and remaining olive oil in a bowl until combined. Serve salmon on beans, drizzled with vinaigrette.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1816 kj


  • 26g

    Fat Total

  • 6g

    Saturated Fat

  • 3g


  • 46g


  • 117mg


  • 116.97mg


  • 1g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Tait
  • Image credit: Petrina Tinslay
  • Publication:


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