Steamed lemon salmon with rice

Squeeze the lemon. Remove any bones and lay the salmon portions in a steamer basket over a pan of simmering water.

Cover and steam for 10 to 15 minutes, depending on thickness, until the centre reaches 63 °C. Cook longer if needed. Transfer to a dish, add all the oil and lemon juice, then the washed and chopped dill.

Meanwhile, cook the rice in boiling water according to the packet instructions and drain. Serve with the salmon. For long-grain rice, allow 12 to 15 minutes as a guide; the time and method on the packet take precedence over this timer.