Recipes
Steamed salmon parcels
Steaming fish in a parcel makes it easy to add flavour while using very little oil – and there’s not a lot to clean up later!
Steaming fish in a parcel makes it easy to add flavour while using very little oil – and there’s not a lot to clean up later!
(1 votes)
Cook: 40 Mins
Serves: 2
Price: £3.68 per serving
Nutritional Information
Each 477g serving contains
Energy
2056kj
491kcal
2056kj
491kcal
25%
Fat
33.9g
33.9g
High
48%
48%
Saturates
11.4g
11.4g
Med
57%
57%
Sugars
8.6g
8.6g
Med
10%
10%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
431kj/103kcal
Typical energy values per 100g:
431kj/103kcal
Ingredients
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
85g bag watercress
10g parsley
Juice ½ lemon
150ml reduced fat crème fraiche
Method
1
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.
2
Put the salmon on top, pour over the white wine or stock and season with black pepper. Top with the vine tomatoes.
3
Fold up the edges of the foil and crimp to seal tightly. Cook for 25 mins, then open carefully.
4
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.
5
Divide the salmon fillets, tomatoes and green beans between 2 plates and serve with the watercress sauce and lemon wedges.