A simply steamed piece of wild salmon or sea trout with some freshly foraged seashore vegetables like sea aster, sea purslane, sea beet or samphire makes a really healthy and light summer main course.
4 portions of wild salmon with the skin and bones removed, weighing about 180g each
A handful of wild seashore vegetables (see above) washed, with any stalks or woody ends removed
Salt and freshly ground black pepper
A couple of tablespoons of rapeseed oil
If you have a steamer, then pour about 4-5cm of hot water in the base, bring to a simmer on a medium heat, season the salmon on both sides and place in the steamer with the skin side down, then over the water with the lid on for about 3-4 minutes, depending on how thick the salmon is. If you haven't got a steamer then don't panic, as you can steam your fish for 7-8 minutes in a deep, tight-fitting baking tray covered with foil and 200ml water.
Next, scatter the seashore vegetables over the salmon and steam for another couple of minutes. Carefully remove the salmon and vegetables and arrange them on warmed serving plates, spooning over a little rapeseed oil.