WHILE many people who cook salmon regularly might suggest grilling as the only option for cooking salmon steaks, how to cook salmon fillets is a little more open to preference.

What is most important is to use methods and recipes that complement salmon's natural and nutritious flavour.

Most fishmongers these days have a range of fillets ready-cut to buy.

Salmon sold as fillets won't have many bones left thanks to the fishmonger's skill - but always take care and feel along the fillets with your fingers before cooking, and remove any stray bones.

I like to buy the fillets with the skin still on.

In some cooking methods a crisp skin is an essential feature of the finished fish dish.

How to cook salmon fillets is as varied as the flavours you can add: steaming, poaching, pan-frying and baking are just a few of the options. And each has a different finished result.

I like the simplicity of steaming, a no-fuss method that helps the fish retain a moist flesh.

Citrus always goes well with fish.

In this recipe, there's a delicious and easy lime-infused avocado salsa that accompanies a steamed fillet, served with a tangy ginger and tomato sauce, made smooth with a finishing touch from some chilled butter. This recipe serves four.

SALMON WITH AVOCADO AND LIME

  • 1 ripe avocado, peeled, seeded, and coarsely chopped
  • 1 tbspn fresh lime juice
  • 1 tsp ground cumin
  • 4 salmon fillets
  • Freshly ground black pepper
  • Salt
  • 3/4 cup fish stock
  • 3 cloves garlic, finely chopped
  • 6cm piece fresh ginger, peeled and finely chopped
  • 1 medium tomato, cored and finely chopped
  • 4 tbspns cold butter, cut into small pieces
  • 2 tbspns coriander leaves
  • Extra-virgin olive oil
  • Fresh limes for garnish

Peel the avocado and remove the seed. Roughly chop the avocado.

Squeeze in the lime juice and mix in the ground cumin.

Try not to mash the avocado and lose all sense of texture. Set aside.

Season the fish fillets with salt and freshly ground black pepper and steam the fish, over water on a rack in a wok or large frying pan, covering with a lid.

Depending on the size and thickness of your salmon pieces, this should vary between 6-10 minutes. The fish should change colour from pinky-orange to a light pink.

Meanwhile, put the fish stock, garlic and ginger into a large saucepan and bring to a boil.

Reduce the heat to medium and boil gently until thickened, about 4-5 minutes.

Add the tomato pieces and cook for a minute more.

Remove from the heat and whisk in the chopped butter a few pieces at a time; keep the sauce hot.

Transfer the fish to serving plates and pour the sauce over each piece of salmon.

Spoon a little of the avocado salsa on to each serving and scatter with the coriander leaves.

Finish each serve with a drizzle of olive oil and garnish with lime wedges. Serve immediately.