OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (400G, 4 PIECES)
Preparation Time: 10 mins / Cook Time: 30 mins / Serving: 4
1 X OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (400G, 4 PIECES)
2 courgettes , grated
100g red cherry tomatoes , halved
100g yellow cherry tomatoes , halved
4 tbsp olive oil
1 garlic clove , finely sliced
1. Heat oven to 180C/160C fan/gas 4. Cook the spaghetti following pack instructions & drain. Cut 4 rectangles of baking sheet off a roll, each twice as long as it is wide. Lay them on a work surface. Toss the spaghetti with the grated courgettes. add the cherry tomatoes then serve between the 4 sheets in a pile.
2. Take the salmon fillets (If salmon fillet has skin remove)and place 1 fillet on top of each pile of spaghetti, courgettes and tomatoes
3. Heat the oil and fry the garlic for 1 min, then pour a little garlic oil over each pile. Season with black pepper if your children like it. Making the cooking parcel bring the two longer sides of parchment up to meet in the middle & fold the ends over & over, working down towards the filling, leaving a little room for the steam to expand the parcel. Flatten the seam down & then fold in each end. Use paper clips to hold the folds, if you like. Lift the parcels onto a baking tray & bake for 10-15 mins. The parcels should puff up as they cook.
4. Serve each person a puffed parcel in a shallow bowl and snip it open at the table, staying clear of any steam (and removing any paperclips).