Salmon, cranberry & couscous parcels

Name: Salmon, cranberry & couscous parcels
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 350 grams couscous; 100 grams dried cranberries; 2 teaspoons ground cinnamon; 1 teaspoons ground allspice; 50 grams unsalted butter, diced; 85 grams toasted pine nut; 1 small handful mint leaves, roughly chopped; 1 small handful basil leaves, roughly chopped; 6 fillets x 140g skinless salmon fillets; 25 grams butter, diced; 1 zest 1 orange, juice of; 6 Tbsps cranberry sauce; 1 zest and juice orange

Salmon, cranberry & couscous parcels could be just the pescatarian recipe you've been looking for. One serving contains 726 calories, 43g of protein, and 31g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. A couple people really liked this main course. If you have cranberry sauce, mint leaves, basil leaves, and a few other ingredients on hand, you can make it. 83 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, you might also like recipes such as Salmon, Couscous and Dill Parcels, Salmon Parcels, and Salmon & watercress parcels.

Instructions

Boil the kettle.

Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam.

Ingredients you will need

Cranberries

Couscous

Butter

Spices

Water

Equipment you will use

Bowl

Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste.

Ingredients you will need

Pine Nuts

Couscous

Grains

Herbs

Cut 6 squares of baking parchment about 30 x 30cm.

Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 mins before cooking.

Ingredients you will need

Cranberry Sauce

Salmon

Orange Zest

Couscous

Butter

Mounds Bar

Juice

Equipment you will use

Bowl

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper.

Ingredients you will need

Salmon

Pop

Equipment you will use

Baking Sheet

Oven

Serve with Garlic & feta broccoli and the cranberry & orange sauce.

Ingredients you will need

Cranberries

Broccoli

Garlic

Orange

Sauce

Feta Cheese

Equipment

Bowl

Oven

Baking Sheet

Ingredients

Servings:

350grams

couscous 100grams

dried cranberries 2teaspoons

ground cinnamon 1teaspoons

ground allspice 50grams

unsalted butter, diced 85grams

toasted pine nut 1small handful

mint leaves, roughly chopped 1small handful

basil leaves, roughly chopped 6fillets

x 140g skinless salmon fillets 25grams

butter, diced 1

zest 1 orange, juice of 6Tbsps

cranberry sauce 1

zest and juice orange

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.