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.

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Servings: 4 people

Ingredients Method

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

Method

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