4 ways with baked salmon
Jazzed-up healthy salmon fillets, cooked in paper, are the solution to the weeknight dinner dilemma.
1. Green olive tapenade with risoni and roast peppers
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. Spread ⅓ cup green olive tapenade over salmon. Fold up 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. Meanwhile, cook ¾ cup risoni in a large saucepan of boiling salted water for 6 minutes or until just tender; drain. Transfer the risoni to a medium bowl. Stir in ½ cup roasted red pepper strips and ¼ cup chopped fresh basil leaves, 2 tablespoons extra virgin olive oil and 2 teaspoons red wine vinegar; season and toss well. Open parcels; top with fresh basil leaves. Serve with the risoni and red pepper mixture.
2. Cajun salmon parcels with quinoa
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. Melt 30g butter; brush over salmon. Sprinkle 1 tablespoon cajun spice mix over salmon; season. Fold up baking paper to make parcels and enclose salmon. Place the parcels on a shallowsided oven tray. Roast parcels for about 12-15 minutes or until done as desired. Open parcels; divide ½ cup tomato salsa between parcels. Serve with baby cucumbers, lime wedges and cooked tri-colour quinoa.