Baked Salmon in Paper with Bell Peppers

Ingredients

• 100 g frozen peas
• 40 g raisins
• 4 yellow bell pepper halves
• 4 salmon fillets (about 120 g each)
• 2 onions
• 100 g spinach leaves
• 30 g Butter
• 2 tsp ground Turmeric
• Salt
• black pepper (ground freshly)
• 300 g cooked rice
• 0.5 tsp ground coriander
• 1 handful fresh coriander leaves
• 4 lemon wedges

Instructions

1. 1.

   Let the peas thaw. Preheat oven to 180°C with fan and top heat. Wash bell peppers, cut off tops, remove seeds and pulp. Cover raisins with a little water and soak.

2. 2.

   Wash salmon fillets and pat dry with paper towels. Peel and dice onions. Rinse spinach, discard stems, slice into strips. Melt half the butter in a pan, sauté onions until translucent. Add turmeric, then stir in spinach until wilted. Season with salt and pepper.

3. 3.

   Drain raisins. Heat remaining butter in a pan, fry rice together with raisins and peas for about 5 minutes while stirring. Season with coriander, salt. Let cool slightly and fill bell pepper halves. Place peppers on a baking tray and replace tops.

4. 4.

   Lay four sheets of parchment paper on the work surface. Spread spinach over them and place salmon fillets on top. Fold into parcels and set on the baking tray. Bake in preheated oven for 25–30 minutes.

5. 5.

   Meanwhile, wash coriander, pat dry, pluck leaves from stems. Open fish parcels, sprinkle with coriander, serve alongside bell peppers. Offer lemon wedges on the side.