At the best of times I'm short of time, and when I have visitors coming for the weekend, I like to have at least one meal at home.
This recipe is tasty, healthy and most importantly can partly be prepared the weekend before and cooked quickly.
Ingredients (for serving 4 guests)
4 salmon fillets
3 lemons, sliced thinly
5 cloves garlic, crushed
1/3 c rice bran oil (or olive if you don't mind cooking with it to high heat)
Fresh coriander or fresh dill
3 tsp butter 1 large leek, sliced
1 large cauliflower, florets broken off and steam roughly chopped
3/4 c plain Greek yoghurt
Snow peas and toasted black sesame seeds to serve
1 tbsp white balsamic or white vinegar
Method - for the Cauliflower and leek purée
Heat a medium sized pot of boiling water on the stove, blanch the cauliflower florets for 1-2 minutes and immediately dip in cold water to stop the cooking process. Set aside.
Heat butter in a pan, add sliced leek (all the white part and part if the green). Add salt and pepper and sauté until soft and caramelised.
Add leek and cauliflower to a blender or food processor and blend until smooth. If you are preparing this the weekend before, put this purée as is into a snap lock bag and freeze.
Method - on the day of your dinner
In the morning, take salmon fillets out of the freezer to defrost (if you have bought them the weekend before), along with the purée.
From here it'll take you about 45 minutes to have the meal on the table.
Turn oven on to 180C bake.
Cut four 20x20cm squares of baking paper and lay out on the bench. Lay 4-5 slices of lemon over lapping in a row in the centre, spread out enough to give the salmon a citrus bed to lie on. Keep the same amount of slices aside.
Mix the oil and crushed garlic together in a large bowl and season with salt and pepper. Rub the salmon in the oil mixture so each fillet is covered. Lay each fillet on the lemon. Place a few sprigs of coriander or dill on top of each piece and cover with lemon slices. Add more herbs to the top and cracked pepper.
Wrap up each parcel and tie with string so they are securely shut. You want the salmon to steam.
Place the parcels on a wire rack with a tray underneath to catch any cooking juices. Cook for 25 minutes.
While cooking put the purée in a pot on the stove and gently warm. Add Greek yoghurt and stir until combined.
I have snow peas in my winter garden, so I just toast black sesame seeds in a pan and toss those with a tbsp of white balsamic vinegar to serve on the side with this dish.
Once salmon is cooked, carefully lift out the salmon (leaving the bottom lemon slices behind) and place on a bed of purée. Add snowpeas to the side and you are done.