Steamed salmon with yoghurt sauce

A light, quick dish with a fresh sauce. Citrus enhances this delicate but flavoursome meal.

INGREDIENTS FOR 1
1 SKIN-ON SALMON PORTION
ORANGE ZEST
LEMON ZEST AND JUICE
THYME
PINK PEPPERCORNS
SALT
EXTRA VIRGIN OLIVE OIL
LAMB'S LETTUCE
YOGHURT SAUCE
1 POT GREEK YOGHURT
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 TABLESPOON LEMON JUICE
1 PINCH SALT
PEPPER
I wash and dry salmon, check and remove bones and place in a container.I add oil, salt and crushed pink peppercorns.I add preferably organic citrus zest and lemon juice.I add thyme, cover with cling film and marinate for 1 hour.I put yoghurt in a bowl and add a tablespoon oil.A tablespoon lemon juice.A pinch of salt and pepper.Chopped chives, then set aside.I steam salmon for 15 minutes.The salmon is ready, tender and fragrant.I dress lamb's lettuce with oil, salt and balsamic vinegar, add salmon, yoghurt sauce and a drizzle of oil.