The ultimate citrus burst to tantalize your taste buds and give salmon a zingy new life. Steamed in a greaseproof parcel, en papillote, all the flavour stays inside giving a tender, succulent fillet.
Ingredients
- 4 thick salmon fillets
- 1 orange zested and half thinly sliced
- 1 lime zested and half thinly sliced
- 1 lemon zest and half thinly sliced
- 200 g freekeh
- 100 g frozen edamame beans
Instructions
- Preheat oven to 180 (fan). Cut 2 large circles of greaseproof paper (or foil) that 2 fillets will comfortably fit into, add 1tbsp of oil to each circle
- Place the sliced orange, lemon and lime into flat layers on the circles and 2 salmon fillets on top of each, finish by sprinkling over the zests
- Fold the greaseproof paper over, ensuring it is as tightly sealed as possible to ensure steaming, place onto a baking tray and into the oven for 15-20 minutes
- Bring a large pan of salted water to the boil, add the freekeh for 18 minutes then add in the frozen edamame beans for 2 minutes, drain and squeeze over the leftover lemon, lime and orange halves
- Plate the freekeh and edamame and finish with the cooked salmon