Salmon couscous packets

Ingredients

4 salmon fillets (defrosted)

150-200 g carrot

1 bunch spring onion(s)

1 tablespoon of oil, for frying

salt and pepper

150 g couscous

1 tsp curry powder, Thai curry

200 ml vegetable stock

1 organic lemon

some flat parsley, chopped

 

Preparation

1. Clean the carrots, peel and cut them into 1/2 cm thick slices. Clean the spring onions and cut them into 1/2 cm thick rings.

2. Heat the oil in a coated pan and fry the carrots and the onion rings for about 3 minutes. Add salt and pepper. Mix couscous with curry and Thai curry and add to the pan. Stir in the vegetable stock, cover and let it soak for 5 minutes at very mild heat. If necessary, add some more stock so that the couscous is not too dry.

3. Finely chop the lemon and the parsley.

4. Put the couscous in the middle of Blechrein baking paper (we recommend Blechrein Black) and place the salmon on top and season with salt and pepper. Garnish the salmon with chopped parsley and place a slice of lemon on top. Fold the baking parchment over it and twist the ends tightly together.

5. Bake the packets on the baking tray in a preheated oven at 200 degrees (top and bottom heat and fan oven) on the 2nd rack from below for 25-35 minutes.

Put the packets on plates, open and enjoy!