Steamed Salmon Fillets With Herb Vinaigrette

• 13 cup chopped fresh herb like chervil, parsley or coriander
• 13 cup coarsely chopped scallions including green part
• 4 tablespoons coarsely chopped chives
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon minced garlic
• 6 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 tablespoon Dijon mustard
• Salt and freshly ground pepper to taste
• 1 hard-boiled egg, in quarters
• 4 boneless skinless salmon fillets, about 6 ounces each
• 16 large basil leaves, plus leaves for garnish

1. Combine the chopped herb with the scallions, chives, tarragon, garlic, oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender.
2. Process until the mixture is chopped fine.
3. But overblending will harm texture.
4. Add the egg and blend briefly until the egg is coarsely blended.
5. Pour water into the bottom of a steamer.
6. Season the fillets with salt and pepper and place them on a steamer rack.
7. Lay 4 basil leaves over each fillet and cover.
8. Bring the water to a boil and steam for 3 to 4 minutes.
9. Do not overcook.
10. The fish can be served hot or cold.
11. Transfer the fish to a serving plate.
12. Spoon the vinaigrette over the fillets and garnish with fresh basil leaves.

fresh herb like chervil, scallions including green part, chives, tarragon, garlic, olive oil, wine vinegar, mustard, salt, egg, salmon, basil

Taken from cooking.nytimes.com/recipes/11742 (may not work)