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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Chinese gongfu tea tray — drainage system for tea ceremony
Italian pasta organized by shape — which sauce belongs with which pasta
Classic whistling kettle — alerts when water boils, stovetop staple
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Blanch chard leaves in boiling water for a few mins, until tender. Drain and refresh with cold water. Place on paper towels. Season to taste. Wrap a chard leaf around each salmon fillet. Set aside. Place olives, capers, oil and lemon peel and juice in a small saucepan on medium heat. Bring to a simmer. Remove from the heat. Cover and set aside. Place salmon in a steamer basket over simmering water. Cover and steam for 3-4 mins, until cooked to desired doneness. Drizzle salmon with lemon and olive sauce. Serve with lemon wedges and green beans.