Steamed Salmon and But­ter Bean Parcels

Pick Me Up! Special - - Real Life -

Serves 4

• 4 pieces of salmon fil­let, skin on

• 2 cour­gettes, diced

• 1 red chilli, finely chopped

• 300g can of but­ter beans, in wa­ter, drained

• 2 cloves gar­lic, finely chopped

• 1 can of sweet­corn

• salt and pep­per

• 2 tbsp of rape­seed oil per par­cel

1. Heat the oven to 180C. 2. Cut some grease­proof pa­per to 15 inches x 10inches and scrunch round all the sides to make a par­cel shape.

3. On the bot­tom of the par­cel place all the veg­eta­bles, beans, chilli, gar­lic and sea­son­ing. Lay the salmon fil­let skin side down on top of the veg­eta­bles.

4. Driz­zle over the oil and add another pinch of salt and pep­per.

5. Gather the pa­per and scrunch the long sides to­gether so they form a seal. They will steam in­side.

6. Pop all the parcels onto a tray and put them in the pre heated oven for 30 to 40 min­utes.

7. Take the dish out of the oven care­fully and serve in the parcels or de­cant onto a plate and pair with crisp green veg­eta­bles.

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