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1
Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer.
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2
Or set up a 2-layer electric steamer according to the manufacturer's instructions.
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3
Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
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4
Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender.
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5
Finely grate in the zest from half the lemon and squeeze in all of the juice.
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6
Add 3 to 4 tablespoons water and puree.
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7
Season with salt and pepper.
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8
Transfer to a bowl and stir in the yogurt.
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9
After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer.
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10
Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes.
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11
Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper.
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12
Remove the salmon and top with the pesto and more basil.
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13
Serve with the potatoes and lemon wedges.
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14
Per serving: Calories 486; Fat 26 g (Saturated 4 g); Cholesterol 101 mg; Sodium 198 mg; Carbohydrate 18 g; Fiber 3 g; Protein 43 g
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15
Photographs by Antonis Achilleos
