Steamed Salmon with Asparagus Tips

In this episode we are taking a small bamboo steamer basket along with my titanium wok, and heading into the backwoods on the URAL. We set up beside an overgrown former logging road and cook the food in Chardonnay white wine.

The lemon-dill yogurt sauce is easy to make.

1/2 cup plain Greek yogurt

1/2 small lemon

1 tsps of dried dill

1 small head of chopped parsley

Simply stir the ingredients together and store in the refrigerator in a sealed container until ready to use. Residual heat from the cooked food warns the sauce up and makes it so smooth and delicate. Perfect for an oily fish sauce that really puts the flavor over the top.