The Australian Women’s Weekly — August 2017

AUGUST 2017FOODTOLOVE.COM.AU 149

[ Fast dinners]

PHOTOGRAPHY●JAMES MOFFATT STYLING●MICHAELA LE COMPTE

3. Preserved lemon and
   Moroccan salmon parcels
   with couscous
   Preheat oven to 200°C (180°C fan-forced).
   Remove and discard pulp from 1 wedge
   of preserved lemon; squeeze juice from
   rind. Rinse rind well; chopfinely – you will
   need 1 tablespoon. Divide 1 red capsicum,
   sliced, between four x 30cm squares of
   baking paper; top with 4 x 150g salmon
   fillets. Drizzle 1 tablespoon extra virgin
   olive oil, 1 tablespoon Moroccan spice
   mix and the preserved lemon rind over

the salmon; season. Fold up baking paper

to make parcels and enclose salmon.

Place parcels on a shallow-sided oven

tray. Roast parcels for about 12-15 minutes

or until done as desired.Serve with

couscous and fresh lemon wedges.

4. Salmon with oyster sauce
   and coriander with rice
   Preheat oven to 200°C (180°C fan-forced).
   Place4x150gsalmonfilletsinthe
   centre of four x 30cm squares of baking
   paper. Combine 2 teaspoons sesame oil,

2 tablespoons oyster sauce, 1 tablespoon

soysauce,1crushedclovegarlic,and

¼ teaspoon red chilli flakes in a small

jug; drizzle over salmon. Fold up the

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; top with 2 thinly

sliced green onions (green shallots) and

2 tablespoons fried shallots.Serve with

lime wedges and microwave Superbrown

Brown & Red Rice.

34