Ingredients

1. 3/4 cup (180ml) salt-reduced chicken stock
2. 1/4 cup (60ml) dry white wine
3. 4 skinless salmon fillets (about 180g each)
4. 1 spring onion (about 25g), finely chopped
5. 2 garlic cloves, finely chopped
6. 1 bunch asparagus, trimmed, halved crossways
7. 100g sugar snap peas, trimmed
8. 4 radishes (about 75g), each cut into 8 wedges
9. 1 large globe artichoke (about 300g), trimmed*, heart thinly sliced
10. 8 green oakleaf lettuce leaves, halved (about 80g)
11. 40g butter
12. 2 tsp chopped fresh dill

Description

• Step 1

  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.

• Step 2

  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.

• Step 3

  Divide salmon, vegetables and cooking liquid among 4 plates and serve.