Step 1 /10

Cover the salmon with brine. Film.

Step 2 /10

Keep in the refrigerator for 15 to 30 min.

Step 3 /10

* Take the cobblestones out to rinse. Dry them.

Step 4 /10

Pour 50 cl of water in the bowl.

Step 5 /10

Put the steam basket in the bowl.

Step 6 /10

Season with olive oil, curry, salt, pepper.

Step 7 /10

Put each salmon into a bag.

Step 8 /10

Add the basil. Close the bag.

Step 9 /10

Place the bag in the steam basket. Cook.

Step 10 /10

Take out the bags and enjoy.