Cardamom Steamed Salmon on Green Bean and Zucchini Salad Recipe


Fort Lauderdale Personal Chef



Serves 4

4 (8oz) 225g salmon fillet, cut in bite size pieces
1 medium zucchini, sliced into rounds
8 oz/225g green beans, cut into 3” strips 7.5cm
1 tablespoon/15ml/14.3g butter


Seasoning mix

3 tablespoon 15ml lemon juice
6 tablespoon/90ml olive oil
1 ½ teaspoon/7ml ground cardamom 
1 teaspoon/5ml ground star anise 
1/2 teaspoon/2ml black pepper 

8 oz/225g lettuce hearts, roughly chopped
3 tbsp basil, shredded
1 tbsp mint 14.3g

Combine the ingredients for the seasoning mix.  Sprinkle half on the salmon and toss to coat.  Melt butter in a large saute pan over medium heat.  Saute zucchini and green beans for 2-3 minutes.   Add salmon, lower heat to low, cover and cook for 2-3 minutes. Mix lettuce and half of the basil and mint.  Top lettuce with fish mixture. Garnish with remainder of basil and mint sprinkled on top.


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