For 2 servings -
This is what you'll need:
4 cloves of garlic, peeled and crushed
2 salmon fillets
Sachet of Hollandaise sauce + milk & butter (or make it yourself if you know how and have the time)
100g brown rice - wild rice also works beautifully with this dish
4 large mushrooms, sliced
Handful of green beans, sliced
8 Cherry tomatoes, cut in half
Thumb sized piece of ginger, peeled and grated
1 lemon, sliced
3 tbsp extra virgin olive oil
This is how you do it:
1. Cook rice according to instructions on packet and preheat oven to 150 degrees celcius.
2. While rice is cooking, lay a large sheet of foil on an oven tray and place two strips of lemon slices - long enough to lay each fillet of salmon on top.
3. Place salmon on lemon slices and fold foil over the top to form a parcel. Make sure there is a small hole for steam to escape. By laying the fish on the lemon, it's going to absorb the flavour and you'll avoid having to peel the fish off the foil when cooked.
4. Put salmon in the oven until the fish flakes - approximately 20 minutes.
This is where the multitasking comes in! The next few steps need to be carried out at the same time.
5. About 10 minutes after you've put the fish in the oven, pour a tablespoon of oil into a wok and fry ginger on a gentle heat for one minute.
6. Increase the heat to a medium/high heat and add vegetables to the ginger and stir fry until cooked. Make sure the veggies still have a bit of crunch.
7. Add the remaining tablespoon of oil to a pan and add 3 cloves of crushed garlic. Gently fry for one minute then add the rice and combine.
8. Prepare the hollandaise sauce according to packet instructions and add 1 clove of crushed garlic.
9. Remove salmon from the oven and allow to sit for a few minutes before opening the parcel. Be careful of steam!
10. Serve with a lemon wedge and enjoy!
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