Salmon BBQ Parcels, with herbs, wine and Beans
Salmon steaks with fennel seeds baked in the oven in a foil package with flageolet and canneloni beans. All steeped in white wine or stock.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 15ml spoon olive oil
- 1 red onion, sliced
- 2 x 5ml spoons fennel seeds
- 400g can flageolet beans, drained
- 410g can cannelloni beans, drained
- 20g pack BBQ herbs, parsley, corriander and mint
- 4 x salmon steaks
- salt and freshly ground black pepper
- 150ml white wine or stock
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Heat the oil in a frying pan over a moderate heat and fry the red onion for 3 - 4 minutes or until starting to colour. Stir in the fennel seeds and the drained beans.
Spead out 2 large pieces of foil. Place a pile of beans and onion mixture in the centre of each piece of foil. Top the beans with half of the herb sprigs and then 2 salmon steaks on each pile. Season well and top with the remaining herb sprigs.
Draw the foil up around the fish and beans and pour wine or stock evenly over both parcels. Close each parcel and cook in the oven for 40 - 45 minutes or until the fish flakes.
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