• Salt the salmon fillets on both sides. Place salmon in a perforated steamer tray, skin side down.
• Slice the lemons and place on top of the salmon alongside the fresh sprigs of thyme.
• Steam cook for 12 minutes at 70°C. You can create your own steamer by using a baking tray and a baking rack. Fill the baking tray with approx. 5cm of water or to just below level of the baking rack. Place the baking rack on top of the water and line with foil. Place in oven and when the water has reached 70°C you are ready to steam your fish by placing it on top of the foil. Adjust the cooking time depending on the size of the fillets if required.
• For the lemon sauce, peel the lemon zest and squeeze it. Put the lemon zest and juice, chicken stock, garlic clove and thyme sprigs in a pot. Bring liquid to a boil. Immediately simmer for 5 to 10 minutes to reduce and thicken the sauce. Remove the sauce from the heat, remove the garlic and thyme. Let it cool briefly.
• Cut butter into small cubes and add to the warm sauce. Blend with the hand blender until smooth. Season the sauce to taste with salt, pepper and sugar. The sauce should have a delicate taste of lemon, but not too sour. Remove the salmon from the steamer. Serve the sauce over the top of each fillet, garnish with thyme sprigs and lemon zest.

Tip:

Rice or new potatoes go very well with salmon.