I used a fennel bulb in the following recipe! also slice it thinly and add to salads.
Pete’s Salmon Parcels & Couscous
2 Salmon Fillets
½ Fennel bulb, finely chopped
1 large Tomato, deseeded & finely chopped
1 small Leek, finely chopped
1tsp fish sauce
Knorr vegetable stock pot
2 spring onions
Salt & Pepper
Pre heat the oven at 220c
Cut two pieces of cooking foil so that you can make a parcel and fit inside two oven-proofed dishes.
Place the salmon skin side down and cut the lemon into slices and lie along the length of the salmon, apply the fish sauce to each piece, also the zest of a lemon. Add the Fennel, leeks and tomato, splitting the mix between the two salmon. Season well. Loosely fold the parcel and fold over at the top to allow the steam to escape. Cook for 20 mins.
10 mins before the end of the cooking time, prepare the couscous, add the stock cube to 200ml of boiling water, mix and add to the couscous, mix well then cover and stand for 10 mins.
Plate up with a bed of couscous and carefully remove the salmon from the foil remembering it will be very hot, de-skin it and cover with the cooked veg from each parcel. Add lemon juice as required. Serve with a salad.
I love 'roasting' med vegs - put a mixture of you favourites into a roasting pan - I like aubergine, peppers, onions, courgettes, fennel, garlic, tomato, mushrooms - whatever I've got in!
Give it a good spray with fry light, toss with garlic, cover with foil and bake in oven. As with 'chips' toss and re spray every 10 - 15 minutes. Remove foil when it starts to soften and cook for the last 20 mins or so.
Will freeze ok. And also leftovers are delicious with pasta - cold or hot