Prep time: 10 mins
Cook time: 15 mins
Make-Ahead: Artichoke can be sliced and held in lemon water up to 8 hours before cooking.
3/4 cup reduced-sodium chicken stock
1/4 cup dry white wine
4 skinless salmon fillets (about 6-oz. each)
1 spring onion, finely chopped
2 garlic cloves, finely chopped
1 bunch asparagus, trimmed, halved crossways
1/4-lb. sugar snap peas, trimmed
3 radishes, cut into small wedges
1 large globe artichoke, trimmed*, heart thinly sliced
8 green leaf lettuce leaves, halved
2 tsp. chopped fresh dill
Special Equipment: Curtis Stone Steamer Insert Pan
- In the Curtis Stone 4.5-qt. Wok/Saute Pan over medium-high heat, bring stock and wine to a simmer. Reduce heat to medium-low. Arrange salmon in steamer and set steamer on pan. Cover and steam salmon for 6 minutes, or until it is just cooked through but still slightly rosy in the center. Remove salmon from steamer, sprinkle with salt and cover loosely with foil.
- Bring wok/saute pan of stock to a simmer over medium-high heat. Add spring onions and garlic and simmer for 2 minutes, or until onions soften. Add asparagus, peas, radishes and artichokes and cook, stirring frequently, for 3 to 4 minutes, until vegetables are crisp-tender. Remove from heat and stir in lettuce, butter and dill. Season with salt and pepper.
- Divide salmon, vegetables and cooking liquid among 4 plates and serve.