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Steamed salmon in foil, courgettes & peppers


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Rate this recipe 3.6/5 (142 Votes)


servings 3
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Cut out 3 squares of aluminium foil or steaming paper if you have any.

Step 2

Wash the courgette and pepper. Cut both vegetables into julienne. Reserve.

Step 3

Place your fresh or frozen salmon in the middle of your baking paper, cover with a teaspoon of parsley, courgettes and peppers, lightly salt and pepper to your liking. Repeat for the other two portions.

Step 4

Close the 4 corners of the baking paper and the edges, using an elastic band if necessary.

Step 5

Place the 3 parcels in your steamer. Cook for 20-25 minutes without opening the lid.

Step 6

Meanwhile, cook your long rice, the same way to cook sushi rice, either in a rice cooker if you have one, or in a pan.

Step 7

Once the rice and parcels are cooked, it's time to garnish the plates.

Step 8

Take a ramekin, butter it lightly, place a portion of rice, pack it well, then turn upside to make a dome on the serving plate.

Step 9

Place the salmon still in foil (without the elastic bands) beside the rice.

Step 10

Take a bowl and mix the cream, dill, the last spoonful of parsley, salt, pepper and mix well. Place on serving plate in a small ramekin on the side.


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