Slow-cooked lamb with dates
3. Preserved lemon and Moroccan salmon parcels with couscous
Preheat oven to 200°C (180°C fan-forced). Remove and discard pulp from 1 wedge of preserved lemon; squeeze juice from rind. Rinse rind well; chop finely – you will need 1 tablespoon. Divide 1 red capsicum, sliced, between four x 30cm squares of baking paper; top with 4 x 150g salmon fillets. Drizzle 1 tablespoon extra virgin olive oil, 1 tablespoon Moroccan spice mix and the preserved lemon rind over the salmon; season. Fold up baking paper to make parcels and enclose salmon. Place parcels on a shallow-sided oven tray. Roast parcels for about 12-15 minutes or until done as desired. Serve with couscous and fresh lemon wedges.
4. Salmon with oyster sauce and coriander with rice
Preheat oven to 200°C (180°C fan-forced). Place 4 x 150g salmon fillets in the centre of four x 30cm squares of baking paper. Combine 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 crushed clove garlic, and ¼ teaspoon red chilli flakes in a small jug; drizzle over salmon. Fold up the baking paper to make parcels and enclose salmon. Place the parcels on a shallow-sided oven tray. Roast parcels for about 12-15 minutes or until done as desired. Open parcels; top with 2 thinly sliced green onions (green shallots) and 2 tablespoons fried shallots. Serve with lime wedges and microwave Superbrown Brown & Red Rice.