Steamed Salmon in Silverbeet

Ingredients
- 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
Method
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1. Remove skin and pin bones from salmon fillet and cut into 4 even-sized pieces.
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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.
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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.
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4. In a steamer saucepan, add salmon and steam, covered, over simmering water for 3-4 minutes, or until cooked to taste.
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5. Top with lemon zest and olive mixture and serve with lemon wedges and green beans.