Main Meals Recipes - Salmon with Leeks and Peppers Recipe

Ingredients

Serve 6

• 25ml/1 1/2 tbsp groundnut (peanut) oil

• 2 yellow (bell) peppers, seeded and thinly sliced

• 4cm/1 1/2 in fresh root ginger, peeled and finely shredded

• 1 large fennel bulb, thinly sliced, fronds 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 chopped fresh chives

• 10ml/2 tsp light soy sauce

• 6 portions salmon fillet, each weighing about 150-175g/5-6oz, skinned

• 10ml/2 tsp toasted sesame oil

• salt and ground black pepper

---

Method:

1. Heat the oil in a large non-stick frying pan. Add the yellow peppers, ginger and fennel bulb and cook, stirring occasionally, for 5-6 minutes, until they are softened, but not browned.

2. Add the fresh green chili and leeks to the pan and cook, stirring occasionally, for about 3 minutes. Stir in half the chopped chives and the soy sauce and season to taste with a little salt and freshly ground black pepper. Set the vegetable mixture aside to cool slightly.

3. Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Cut six 35cm/14in rounds of baking parchment or foil and set aside.

4. When the vegetable mixture is cool, divide it equally among the rounds and top with a portion of salmon.

5. Drizzle each portion of fish with a little sesame oil and sprinkle with the remaining chives and the chopped fennel fronds. Season with a little more salt and ground black pepper.

6. Fold the baking parchment or foil over to enclose the fish, rolling and twisting the edges together to seal the parcels.

7. Place the parcels on a baking sheet and bake for 15-20 minutes, or until the parcels are puffed up and, if made with parchment, lightly browned.

8. Carefully transfer the parcels to six warmed plates and serve immediately, still wrapped in baking parchment or foil.

Note: Attractive Paper Parcels of Fish are as healthy as they are tasty. The fish and vegetables cook in their own juices, allowing them to retain all their valuable nutrients.