Steamed salmon in foil, courgettes & peppers
By Steph du blog une graine d'idée
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Cut out 3 squares of aluminium foil or steaming paper if you have any.
Wash the courgette and pepper. Cut both vegetables into julienne. Reserve.
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.
Close the 4 corners of the baking paper and the edges, using an elastic band if necessary.
Place the 3 parcels in your steamer. Cook for 20-25 minutes without opening the lid.
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.
Once the rice and parcels are cooked, it's time to garnish the plates.
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.
Place the salmon still in foil (without the elastic bands) beside the rice.
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.