Steamed salmon parcels
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- 1tsp rapeseed oil
- 1 clove garlic, sliced
- 180g pack green beans, trimmed
- 240g pack Asda 2 Salmon Fillets
- 30ml white wine or stock
- 225g pack cherry tomatoes on the vine
- ½ lemon, cut into wedges, to serve
- FOR THE WATERCRESS SAUCE
- 85g bag watercress
- 10g parsley
- Juice ½ lemon
- 150ml reduced fat crème fraiche
Preheat the oven to 200C/ 180C Fan/Gas 6. Lay out a 30cm x 30cm sheet of foil on a baking tray, top with baking paper and brush with the oil. Arrange the garlic and beans in the centre.
Put the salmon on top, pour over the white wine or stock and season with black pepper. Top with the vine tomatoes.
Fold up the edges of the foil and crimp to seal tightly. Cook for 25 mins, then open carefully.
To make the sauce, put the watercress, parsley, lemon juice, and crème fraiche into a blender and whizz until smooth. Season with black pepper and chill until needed.
Divide the salmon fillets, tomatoes and green beans between 2 plates and serve with the watercress sauce and lemon wedges.