Moroccan-style salmon in a parcel
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 4 salmon fillets
- 1 ready-cooked quinoa, rice and/or lentil mix
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 8 pitted black olives quartered
- 1tsp ras-el-hanout
- 1tsp smoked paprika
- 1tsp dried oregano
- 1 ground cinnamon
- 1 preserved lemon, finely sliced
- 1 lemon, plus juice
- 2tbsp olive oil
- 2 tomatoes, thinly sliced
- handful of fresh flat-leaf parsley or coriander, roughly chopped
- greaseproof paper (about 25cm squared)
Method
- STEP 1
Preheat the oven to 200°C/180°C Fan. In a bowl, mix the quinoa with the onion, herbs and spices, garlic, lemon zest, olives, preserved lemon and 1 tbsp olive oil. Season.
- STEP 2
Lay the squares of paper flat, spoon ¼ of the mix into the centre of each, then add a salmon filet on top, followed by a few slices of tomato. Squeeze over some lemon juice and drizzle with the remaining tbsp of olive oil. Season and add another pinch of smoked paprika.
- STEP 3
Bring together the two opposite sides of the parcel and fold over a couple of times, then tuck in the ends so that the parcel is secure, but not too tightly wrapped.
- STEP 4
Bake for 8-10mins. Remove and transfer each parcel to individual plates. Serve with extra lemon wedges if required.
