Name: Salmon, cranberry & couscous parcels
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 350g couscous; 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; small handful basil leaves roughly chopped; 6 x 140g skinless salmon fillets; 25g butter diced; zest 1 orange juice of ½; 6 tbsp cranberry sauce; zest and juice ½ orange

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Salmon, cranberry & couscous parcels

Salmon, cranberry & couscous parcels

Good Food team

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Serves 6

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.9 out of 5.10 ratingsRate

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Whip up some fruity couscous then place with fish into parchment to be baked in a pouch

Easily halved

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Chocolate brownie & boozy cherry brûlées

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Ingredients

Nutrition

Units:

MetricUS

For the couscous

350g couscous
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
small handful basil leaves

roughly chopped

For the fish

6 x 140g skinless salmon fillets
25g butter

diced
zest 1 orange

juice of ½

To serve

6 tbsp cranberry

sauce
zest and juice ½ orange

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Nutrition: per serving

kcal628
fat36g
saturates11g
carbs44g
sugars13g
fibre1g
protein34g
salt0.23g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

MAKE AHEAD

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.

Recipe from Good Food magazine, December 2009

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A star rating of 4.9 out of 5.10 ratings

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