Steamed salmon in foil, courgettes & peppers
By Steph du blog une graine d'idée
Details
servings 3
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
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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