Salmon in a bag
Pepper & chickpea
Salmon in a bag
Pepper & chickpea
“Salmon is one of the most common fish that we buy, so I wanted to share one of my favourite cooking methods for it. By creating a foil parcel, you not only beautifully steam the fish, but also impart wonderful flavour from exciting ingredient combos, giving you a satisfying meal in just 15 minutes of oven time. Treat this recipe as a principle, have a go, then why not come up with your own combos? ”
Serves 2
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 507 25%
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Fat 26.8g 38%
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Saturates 5.1g 26%
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Sugars 3.9g 4%
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Salt 0.5g 8%
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Protein 42.9g 86%
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Carbs 22.4g 9%
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Fibre 7.4g -
Of an adult's reference intake
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Ingredients
- ½ x 460 g jar of roasted red peppers
- 15 g smoked almonds
- 1 x 400 g tin of chickpeas
- ½ a bunch of flat-leaf parsley (15g)
- 30 g higher-welfare chorizo
- 1 x 150 g salmon fillets , skin on, scaled, pin-boned, from sustainable sources
- olive oil
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Method
Preheat the oven to 220°C/425°F/gas 7. Place a large sheet of thick tin foil in a roasting tray, leaving half overhanging. First make your sauce. Drain the peppers and place in a blender with the almonds, most of the chickpeas, juice and all (reserving a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season to perfection, then spoon into the centre of the foil in the tray.
Finely slice the chorizo. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves. Scatter the chorizo and the remaining chickpeas over the sauce (like you see in the picture), then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. Delicious served with an extra portion of steamed or roasted seasonal veg on the side.
Finely slice the chorizo. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves. Scatter the chorizo and the remaining chickpeas over the sauce (like you see in the picture), then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. Delicious served with an extra portion of steamed or roasted seasonal veg on the side.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited