6 salmon fillets, weighing about 150g each, skin on
3 tbsp chopped fresh dill
Salt and freshly ground black pepper
Soured cream & lime wedges to serve
Preheat the oven to 200°C (fan oven 180°C). Cut 6 large sheets of baking parchment about 30cm square.
Put the beetroot on a large sheet of foil and drizzle over 1 tbsp of the olive oil with plenty of seasoning. Scrunch the foil into a ‘bag’ so that the beetroot is completely sealed, and cook in the preheated oven for 1 hour or until the beetroot is very tender.
Meanwhile, cook the basmati and wild rice according to the packet instructions. Drain well and leave to cool.
Whisk together 4 tbsp of the remaining olive oil with the conserve and lemon juice and season well.
Peel and dice the cooked beetroot and stir into the blackcurrant mixture. Fry the shallots in the remaining olive oil until soft and golden and add to the beetroot.
Season the salmon with plenty of salt and pepper. Increase the heat under the pan and add the salmon, skin side down, for 1 minute to brown, then remove from the pan and leave to cool.
Fork the beetroot mixture through the cooked rice with the dill and divide between the cut sheets of parchment. Top with the salmon and crunch the paper to form a ‘bag’. Tie with fine string to seal.
Place the parcels on a baking sheet and cook in the oven for 12-15 mins, depending on the thickness of the fillets. Serve immediately with soured cream and lime wedges.
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