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Ingredients :
Serves 4
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450g / 1lb baby new potatoes
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freshly ground black pepper
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4 salmon steaks, each weighing about 175g / 6oz
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1 carrot, peeled and cut into fine strips
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175g / 6oz asparagus spears, trimmed
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175g / 6oz sugar snap peas, trimmed
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juice and finely grated rind of 1 lemon
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1 tbsp olive oil
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4 large sprigs of fresh parsley
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Method :
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Preheat the oven to 190°C/375°F/Gas
Mark 5, about 10 minutes before required. Parboil the potatoes in
lightly salted boiling water for 5-8 minutes until they are barely
tender. Drain and reserve.
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Cut out four pieces of baking parchment
paper, measuring 20.5cm / 8 inches square, and place on the work
surface. Arrange the parboiled potatoes on top. Wipe the salmon steaks
and place on top of the potatoes.
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Place the carrot strips in a bowl with
the asparagus spears, sugar snaps and grated lemon rind and juice.
Season to taste with salt and pepper. Toss lightly together.
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Divide the vegetables evenly between the
salmon parcels. Drizzle the top of each parcel with olive oil and add a
sprig of parsley.
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To wrap a parcel, lift up two opposite
sides of the paper and fold the edges together. Twist the paper at the
other two ends to seal the parcel well. Repeat with the remaining
parcels.
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Place the parcels on a baking tray and
bake in the preheated oven for 15 minutes. Place an unopened parcel on
each plate and open just before eating.
Nutritional
details per 100g
energy
111kcals/464 kj protein 10g carbohydrate 6g fat 6g fiber 1.1g sugar 0.9g
sodium trace
√ cow's
milk-free
√ egg-free
√
gluten-free
√
wheat-free
√ nut-free-free |
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