Lemon And Fennel Salmon Packets
- 700 g baby potatoes, halved
- 3 tbsp rice bran spread
- 2 tbsp chopped flat leaf parsley
- 4 None 150g salmon fillets
- 1 None fennel bulb, thinly sliced
- 1 None lemon, grated rind and juice
- 2 clove garlic, sliced
- 1 None long red chilli, finely sliced diagonally
- Preheat oven to 200u0b0C./ 180u0b0C. fan. Gas mark 6.
- Cook potato in a pan of salted boiling water for 10-15 minutes, until tender. Drain. Toss potatoes with 1 tablespoon rice bran spread and parsley. Season.
- Cut four 40cm lengths of baking paper. Place fish skin side down on centre of each. Top with remaining spread and ingredients. Season. Fold paper to enclose. Place on a baking tray. Bake for 15 minutes, until just cooked. Serve with potato.
baby potatoes, rice bran, flat leaf parsley, salmon fillets, fennel bulb, lemon, clove garlic, long red chilli
Taken from recipes-plus.com/api/v2.0/recipes/31820 (may not work)