The Australian Women’s Weekly — August 2017

148 FOODTOLOVE.COM.AUAUGUST 2017

FOOD PREPARATION BY NICK BANBURY.

Jazzed-up healthy salmon

fillets, cooked in paper,

are the solution to the

weeknight dinner dilemma.

baked salmon

4 ways with

1. Green olive tapenade with
   risoni and roast peppers
   Preheat oven to 200°C (180°C fan-forced).
   Place4x150gsalmonfilletsinthecentre
   of four x 30cm squares of baking paper.
   Spread ⅓ cup green olive tapenade over
   salmon. Fold up baking paper to make
   parcels and enclose salmon. Place the
   parcels on a shallow-sided oven tray.
   Roast parcels for about 12-15 minutes
   or until done as desired. Meanwhile,
   cook ¾ cup risoni in a large saucepan
   of boiling salted water for 6 minutes

or until just tender; drain. Transfer

the risoni to a medium bowl. Stir in

½ cup roasted red pepper strips and

¼ cup chopped fresh basil leaves,

2 tablespoons extra virgin olive oil and

2 teaspoons red wine vinegar; season

and toss well. Open parcels; top with

fresh basil leaves.Serve with the risoni

and red pepper mixture.

2. Cajun salmon parcels
   with quinoa
   Preheat oven to 200°C (180°C fan-forced).

Place4x150gsalmonfilletsinthecentre

of four x 30cm squares of baking paper.

Melt 30g butter; brush over salmon.

Sprinkle 1 tablespoon cajun spice mix

over salmon; season. Fold up baking

paper to make parcels and enclose

salmon. Place the parcels on a shallow-

sided oven tray. Roast parcels for about

12-15 minutes or until done as desired.

Open parcels; divide ½ cup tomato

salsa between parcels.Serve with

baby cucumbers, lime wedges and

cooked tri-colour quinoa.

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