Steamed salmon parcels with fresh asparagus
- 2 x 150g salmon fillets
- 1 lemon
- 1 bunch dill, roughly chopped
- 4 asparagus spears, sliced on an angle
- Cracked black pepper
- 1 bunch watercress
- 200g green beans, trimmed
- 1⁄2 red capsicum, deseeded and sliced
- 1⁄2 yellow capsicum, deseeded and sliced
- 50g black olives
- Preheat a barbecue or oven to 180°C.
- Pat salmon fillets dry with a paper towel and place each onto a large piece of baking paper.
- Cut the lemon in half and squeeze over the juice from one half.
- Layer the dill and asparagus slices on top of the fish.
- Season with cracked black pepper.
- To make a parcel, fold in right and left sides of the baking paper, then start to roll and fold forward till it is nice and tight.
- Place on the preheated barbecue or in the oven. It will take 10-15 minutes to cook depending on the thickness of the fish.
- To check that the fish is cooked, carefully open the parcel to allow the steam to escape, insert a knife and look to see that the flesh flakes away nicely.
- To make the salad, blanch green beans quickly in a pot of boiling water, then refresh in cold water.
- Combine green beans with watercress, capsicum and black olives.
- Serve the fish in its parcel with the watercress salad and lemon wedges.
Prep time: 20 minutes
Cook time: 15 minutes