Foil steamed salmon with spiced butternut squash, saute peppers and brown rice

Foil steamed salmon with spiced butternut squash, sauté

peppers and brown rice

Serves two, allow 1 hour from chopping board to plate.

What you need:

Ø  Two fresh salmon fillets, skinned and pin boned

Ø  Half a medium sized butternut squash

Ø  Three bell peppers, red, yellow, orange…forget green!

Ø  1 Medium Leek

Ø  1 Lemon

Ø  1 Small onion

Ø  Small handful of fresh dill

Ø  Two garlic cloves

Ø  Tilda Butternut squash 2 minute brown rice (or cook your own)

Ø  Good few glugs of olive oil

Ø  Salt and pepper

Ø  About a level teaspoon of mild curry power

Ø  Half a medium glass of white wine or vegetable stock

Ø  Tin Foil

What to do:

1.      Preheat to oven to 190c or 170c for a fan assisted jobbie

2.      Peel and de-seed the butternut squash and cut into equal chunks about the size of a sugar cube. Place in a roasting tin.

3.      Glug olive oil over the butternut, don’t be shy. Make sure it’s all coated the season with salt and pepper and even sprinkle over the curry powder then toss around the roasting tin

4.      Peel and slice the two garlic cloves lengthways and lay over the butternut

5.      Place in the hot over for 35 minutes and toss around once or twice whilst cooking

6.      Next, trim the leeks then half lengthways and slice as fine as you can…watch those fingers!

7.      Cut four slices off the lemon, reserving the rest and place on the leeks

8.      Tear the dill into bits and place on the leeks leaving a few sprigs for garnish  

9.      Place the fish on the leeks and season well with salt and pepper

10.   Pull off a strip of tin foil double arms length. Fold together, end to and, then fold in half again. Tightly fold three sides over to form a sort of envelope making sure you leave one side open. This should form a double skinned pocket.

11.  Open up the pocket carefully and place in the leeks, lemon, dill, salmon then add the wine or stock and then fold over and seal this end. The parcel should now be completely sealed. Don’t tighten parcel too much as the air inside needs to expand when cooking to steam the fish.

12.   Once the butternut squash has been in the over for 35 minutes, move it over to one half of the roasting tin and add the salmon parcel on the other. Continue cooking for a further 20 – 25 minutes for just cooked pink, moist and delicious salmon

13.  In the mean time, cut and slice the onions and the bell peppers

14.   8 minutes before the salmon is ready, sauté the onions in some olive oil for three minutes then add the peppers for a further five. Stir and season.

15.  The Tilda rice can be nuked for 2 minutes. I know this is not best treatment for rice but it’s quick, convenient and pretty tasty to be fair.

16.  To bring it all together serve the rice to one side, in a mould shape if you want to chef it up.

17.  Place the peppers on the other side and the butternut squash cubes in the middle.

18.  Cut open the foil bag carefully from the top and very carefully fish slice out the salmon, leeks and lemon and place on top of the peppers.

19.  The dress, you can add a balsamic and olive oil rocket salad and a sprig of dill either on the fish or the rice. Enjoy!!

 

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