Try these tasty salmon parcels with spicy moroccan butter sauce created by chef Lesley Waters from Ready Steady Cook, This Morning and Great Food Live.
Lesley says: "This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients. When you make a parcel, the white wine turns to steam and cooks the broccoli and salmon to perfection in a delicious scented vapour. Let each guest open their own parcel - as they open it up, the aromatic steam smells wonderful. The spicy butter sauce is made with Harissa a Moroccan blend of chillies and spices."
Prep: 15 minutes
Cook: 12 minutes
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Lemon perfectly complements salmon so you might just have found your perfect tart recipe! Go to recipe