Stap 1 /10

Cover the salmon with brine. Film.

Stap 2 /10

Keep in the refrigerator for 15 to 30 min.

Stap 3 /10

Take the cobblestones out to rinse. Dry them.

Stap 4 /10

Pour 50 cl of water in the bowl.

Stap 5 /10

Put the steam basket in the bowl.

Stap 6 /10

Season with olive oil, curry, salt, pepper.

Stap 7 /10

Put each salmon into a bag.

Stap 8 /10

Add the basil. Close the bag.

Stap 9 /10

Place the bag in the steam basket. Cook.

Stap 10 /10

Take out the bags and enjoy.