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Steamed Salmon in Silverbeet

Steamed Salmon in Silverbeet

serving size icon
20 mins + 10 mins
serving size icon
Serves 4
Low Sugar Low Sugar
 Gluten Free Gluten Free
 Dairy Free Dairy Free


  • 500g salmon fillet
  • 4 silverbeet leaves, trimmed
  • 1 cup pitted green olives, roughly chopped
  • 1/4 cup drained capers
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp grated lemon zest
  • Lemon wedges, to serve
  • Steamed green beans, to serve


1. Remove skin and pin bones from salmon fillet and cut into 4 even-sized pieces.

2. In a saucepan of simmering water, blanch silverbeet for 20 seconds. Transfer to a bowl of cold water for 10 seconds, and then drain on paper towel. Add salt and pepper, season to taste. Wrap each piece salmon with silverbeet and set aside.

3. In a saucepan over a medium heat, add olives, capers, oil, lemon juice and zest. Bring to a simmer. Remove from the heat, cover and set aside.

4.   In a steamer saucepan, add salmon and steam, covered, over simmering water for 3-4 minutes, or until cooked to taste.

5.   Top with lemon zest and olive mixture and serve with lemon wedges and green beans.


Qty Price
Countdown Salmon Fillets Atlantic Chilli
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Silverbeet $3.00 ea
$3.00 ea
Delmaine Olives Pitted Green $4.20 ea club price $5.00 non club member
$4.20 ea club price $5.00 non club member
Fragata Capers Spanish $2.90 ea
$2.90 ea
Red Island Olive Oil Extra Virgin $5.80 ea
$5.80 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Countdown Beans Green $3.50 ea
$3.50 ea