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Lovely,
fleshy salmon fillets,
with shallots, lemon and olive oil, served
on a bed of spinach a la creme and Basmati
rice. Baked in foil, the salmon retains
all its moistness and flavour. Spinach goes
very well with salmon and both are incredibly
good for you. Tender Basmati rice is the
perfect accompaniment and completes the dish.
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Serves
2
Salmon in Foil
2 salmon fillets
1 shallot
1 lemon
Mixed grain pepper
1/4 cup fresh parsley, chopped finely.
2 tbsps of olive oil
salt
Spinach
a la Crème
4
oz of frozen spinach, defrosted, drained
(squeeze the water out) and chopped
or 1/2 lb of fresh spinach, blanched and chopped.
2
tbsps olive oil
2 cloves of garlic, finely chopped
1/2 tbsp butter
1/2 cup single cream
Basmati rice
1
cup of Basmati rice
Salmon in Foil
 Preheat
oven to 180° C (350° F)- Wash salmon and pat dry with a kitchen towel.
- Place each fillet in the centre of
its own generous square of foil. You
need to
seal it up loosely so leave plenty
of room on all sides.
- Place half of the thinly sliced
shallot on the top of each salmon fillet.
- Place two slices of lemon on top of each
salmon fillet.
- Drizzle
a tbsp of olive oil over each salmon
fillet and season with salt and mixed
grain pepper.
- Fold foil over the fillets by joining the
edges at the centre and folding them over
loosely. At each end twist gently and turn
up. (Think sweetie wrapper).
- Gently tear three or four small chimneys
along the top of each foil packet.
- Put
salmon packets on a baking tray and place
them in the centre of the oven
for 15 minutes.
- Remove the packets from the oven and let
them stand for 5 minutes or so.
- Unwrap and arrange on a plate with the
spinach and Basmati rice. Serve.
Spinach
- Once your salmon is in the oven, put
two tbsps of olive oil in a frying pan
and heat.
- Add finely chopped garlic and let it cook
on a high heat.
- Just as garlic starts to brown, gradually
add handfuls of the chopped drained
spinach turning and mixing all the time.
- The spinach will soak up all the oil quickly
so keep it turning for 5 minutes.
- Season with mixed grain pepper and salt.
- Add a knob of butter to the pan and stir.
- Reduce heat to low, add 1/2 cup of
single cream.
- Stir and cover for 15 minutes, stirring
from time to time.
Basmati Rice
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