This is my small attempt to eat slightly less calories in January after the Christmas over indulgence. One meal does not a skinny woman make but this salmon dish helps a little!
This is a really quick to put together dinner, perfect for a week night meal. Baking the fish in a foil parcel with the wine keeps it super moist and holds a great flavour. The puree sets it off perfectly. You can pre-prep the puree and keep it in the fridge before reheating to serve.
- 3 x red peppers
- 1/2 red chilli (chopped)
- 1 garlic clove (chopped)
- zest 1 lime
- 4 sprigs of fresh parsley (roughly chopped, stalks and all)
- 1 tsp tomato puree
- 4 tsp caster sugar
- 2 x salmon fillets
- 1 stick of fresh lemongrass (cut in half lengthways)
- 1 chilli (sliced)
- A couple of glugs of white wine
- Salt & pepper and olive oil
First prepare the puree. Pre heat the oven to 200º. Place the peppers in a baking tray, drizzle with a little oil and roast for about 30mins until the skin has started to blacken. Take them out and pop some cling film over them and allow them to cool so you can handle them. Keep the oven at 200º to cook the fish.
Once cool, peel the skin off of the peppers, roughly chop and put them into a food processor / blender, along with the 1/2 chilli, garlic, lime zest, parsley and tomato puree. Blitz until smooth and leave to one side.
Take the salmon fillets, and lay each each one, skin side up on a piece of tin foil. Season with a good pinch of salt and pepper. Next to each fillet, lay half of the lemongrass and chilli. Wrap the foil over and around each fillet to make a little parcel. Pour in a glug of wine into each parcel and seal tightly. Place the parcels into the oven for 20mins.
While the fish is baking, pour the puree into a small saucepan, heat over a med-low heat and bring it to a simmer. Stir in the caster sugar and leave to simmer, stirring occasionally so it doesn’t catch.
After 20mins, remove the fish parcels from the oven. Add a splash of oil to a frying pan and heat over a high flame. When the oil is hot, place the fillets, skin side down into the pan for 3-4mins until the skin is nice and crispy.
Pop the puree onto a plate, placing the fish on top, skin side up. Serve with some green veg for a healthy week night dinner so you don’t feel guilty about having that glass of wine!