Fennel and Salmon Parcels
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Nutritional Information
Per portion
360cals
32g protein
24g fat
4g saturated fat
4g carbohydrate
4g fibre |
Salmon is complemented by the gentle aniseed flavor of fennel and in this recipe a slightly oriental feel has been created with the addition of the soy sauce and sesame seeds. Serve with stir fried pak or bok choi and boiled rice.
Eating salmon is good for your skin because salmon is classed as an oily fish and contains omega 3 oils as well as good quality protein and good fats.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients
4 small fennel bulbs, trimmed and quartered (680g)
4 salmon fillets (650g)
4 tsp toasted sesame oil (30g)
4 tsp light soy sauce (930g)
2 tsp sesame seeds (2g)
Instructions
Preheat the oven to 200oC / gas Mark 6.
1. Cook the fennel in boiling, salted water for 3-4 minutes until just tender then drain.
2. Place each salmon fillet on a large sheet of foil. Top with 4 fennel quarters. Drizzle 1 tsp each of oil and soy sauce and sprinkle ½ tsp sesame seeds over each fillet.
3: Fold up the foil into a parcel, leaving a little gap at the top. Repeat to make 4 parcels. Place on a baking tray and roast for 15-20 minutes until the salmon is cooked throughout. Alternatively, place on a barbecue until cooked.
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