
Health Benefits of Salmon & Yellow Peppers
Salmon is rich in essential fatty acids and yellow peppers are rich in the antioxidant nutrient, beta-carotene.
Salmon Papillote Recipe Ingredients
- 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
Salmon En Papillote Recipe Preparation
- 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.
- Preheat the oven to 190°C/375°F/Gas 5.
- Cut six 35cm/14in circles of baking parchment or foil.
- 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.
- 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.
- Transfer the parcels to warmed individual plates and serve.
Salmon Papillote Nutritional Facts :
- Energy 333kcals/1386kJ
- Protein 29.1g
- Fat, total 22g
- saturated fat 3.8g
- Carbohydrate 5g
- of which sugars 4.6g
- Fiber 2.7g
Salmon Papillote Recipe

This recipe serves up to 6.
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