Beetroot Salmon Parcels
Really quick and simple to make. Steaming is a very healthy way to cook.
Serves: 4
Preparation time: 6 minutes
Cooking time: 20 minutes
Ingredients
1 tablespoon virgin olive oil
4 salmon fillet 'steaks' - about 150g each
250g pack fresh cooked beetroot in mild malt vinegar,
drained and sliced
4 tbsps white wine
Sea salt and freshly ground black pepper
Method
Cut 4 squares of kitchen foil, making each large enough to loosely wrap each piece of salmon. Lightly brush each square with a little oil, and place a fillet in the middle, skin side down. Arrange 2-3 beetroot slices on top.
Turn up the sides of the foil, and sprinkle the wine over each fillet. Season lightly and fold up the foil: fold the top over twice and close up the ends so there is room inside the parcels for air to circulate.
Bring 1 ltre water to boil in the base pan of your steamer. Put the salmon parcels in the top steamer section, cover and place on the base pan. Bring back to the boil and simmer for 15-20 minutes.
Tips
Spread 1 tsp of creamed horseradish over each piece of salmon before adding the beetroot.
Place a sprig of fresh thyme on top of the beetroot, before closing up the parcels.
If you have a multi-tier steamer you can add new potatoes to the base pan at the same
time as you add the salmon parcels, and steam courgette slices or broccoli florets in
the middle pan for the last 5 - 7 minutes.
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