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Steamed Salmon Parcels

Name: Steamed Salmon Parcels
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 4 salmon steaks; 2 tbsp. Patak's Tikka Masala Paste; 2 tbsp. low fat thick yoghurt; 2 spring onions, sliced; 1 tbsp. fresh dill, roughly chopped; 0.5 Juice of a lime; 2 tbsp. Patak's Raita; to taste Salt and pepper; 4 pieces foil cut into squares (about 20 cm x 20cm)

Over a year ago 2,331 views

Prep: 5 mins

Cook: 20 mins

Serves: 4

Main Course

Ingredients

4 salmon steaks
2 tbsp. Patak's Tikka Masala Paste
2 tbsp. low fat thick yoghurt
2 spring onions, sliced
1 tbsp. fresh dill, roughly chopped
0.5 Juice of a lime
2 tbsp. Patak's Raita
to taste Salt and pepper
4 pieces foil cut into squares (about 20 cm x 20cm)

Accompaniment

Description

These simple salmon parcels are served with a zingy lime dressing and a crunchy carrot salad.

Method

1
1. In a bowl mix together the Patak’s Tikka Masala Paste and yoghurt. Add the salmon fillets and coat well with the marinade.

2. Lay some spring onions in the centre of a piece of foil and place each salmon fillet on top. Sprinkle with dill.

3. Carefully wrap and seal the parcels before placing on the barbecue, or in a preheated oven (180&#61616,C / 350&#61616,F / gas 4) for 15 – 20 minutes.

4. In a bowl stir together the Patak’s Raita, lime juice. Check the seasoning and add salt and black pepper to taste.

5. Remove the steamed parcels from the oven or barbecue.

Serve with our Crunchy Carrot Salad and Patak’s Raita

Chef's Tips

Traditionally in India meals are served on banana leaves instead of plates, so why not give it a try next time you have guests coming round? It’s not only authentic, but it looks spectacular, too.