For the couscous
- 350g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 100g dried cranberries
- 2 tsp ground cinnamon
- ½ tsp ground allspice
- 50g unsalted butter, diced
- 85g toasted pine nut
- small handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small handful basil leaves, roughly chopped
For the fish
- 6 x 140g skinless salmon fillets
- 25g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- zest 1 orange, juice of ½
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
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. 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. 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.
Heat oven to 200C/180C fan/gas 6. 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. Serve with Garlic & feta broccoli and the cranberry & orange sauce.
Make the couscous ahead of time and assemble the parcels the night before.
Garlic & feta broccoli
Boil 2 heads broccoli, cut into florets, in salted water for 2 mins. Drain and shake off excess water. Gently heat 3 tbsp extra virgin olive oil in a small frying pan. Remove from heat and add 3 finely chopped garlic cloves, swirling to stop the garlic from burning. Add 4 tbsp rinsed and dried capers, if you like. Return to low heat for 1 min. Tip broccoli into a bowl, toss with garlic, capers and oil and scatter with 140g crumbled feta.