Salmon en Papillote Recipe

Ingredients :

Serves 6

• 25ml / 1½ tbsp sunflower oil

• 2 yellow (bell) peppers, seeded and thinly sliced

• 4cm / 1½in fresh root ginger, peeled and finely shredded

• 1 large fennel bulb, finely sliced, feathery tops chopped and reserved

• 1 fresh green chili, seeded and finely shredded

• 2 large leeks, cut into 10cm / 4in lengths and shredded lengthways

• 30ml / 2 tbsp snipped chives

• 10ml / 2 tsp light soy sauce

• 6 portions salmon fillet, each weighing 150-175g / 5-6oz, skinned

• 10ml / 2 tsp toasted sesame oil

• salt and freshly ground black pepper

Method :

1. Heat the oil in a large non-stick frying pan and cook the yellow peppers, ginger and fennel for about 5 minutes, until they are softened but have not browned. Add the chili and shredded leeks and cook for a further 2-3 minutes. Stir in half the chives and the soy sauce with seasoning to taste. Set aside to cool.

2. Preheat the oven to 190°C/375°F/Gas 5. Cut six 35cm/14in circles of baking parchment or foil.

3. Divide the vegetable mixture among the six circles and place a portion of salmon on each pile of vegetables. Drizzle with toasted sesame oil and sprinkle with the remaining snipped chives and the chopped fennel tops. Season with salt and pepper.

4. Fold the paper or foil over to enclose the fish, rolling and twisting the edges together to seal the parcels. Place the parcels on a baking sheet and bake for 15-20 minutes, until the parcels are puffed up and, if made with paper, lightly browned.

5. Transfer the parcels to warmed individual plates and serve.

Nutritional Facts :

Per portion :

Energy  333kcals/1386kJ

Protein   29.1g

Fat, total   22g

   saturated fat   3.8g

Carbohydrate   5g

   of which sugars   4.6g

Fiber   2.7g