Salmon & Lemon Grass Parcels

 

2 tsp. Butter

1 Onion, very thinly sliced

3 cloves Garlic, very finely chopped

2 Tomatoes

Pinch Salt

2 Lemon Grass Stems, peeled, pounded, thinly sliced

1 tsp. Cumin

Lemon Grass Leaves (to line parcel)

10.5 oz. skinless Salmon Fillets, cut into large chunks

2 limes, sliced

1 T. Cilantro leaves, chopped

1 T. flaked Almonds, chopped

 

Pre-heat the oven to 325°. Melt the butter in a pan, then add the onion and gently fry on a very low heat until the onion is softened. Add the garlic and cook for a further minute. Boil a kettle of water, place the tomatoes in a bowl and pour over the boiled water. Leave for a couple of minutes, drain, and carefully (don’t burn your fingers) peel the tomatoes. Add the chopped tomatoes, salt, the lemon grass stems and the ground cumin. Stir, then cover the pan and cook gently on a very low heat for 5 minutes. Stir from time to time to make sure nothing sticks. Place a large piece of baking parchment or foil on a baking sheet and line with lemon grass leaves. Place the salmon on one half of the sheet, spoon the mixture over the fish and top with the lime slices, chopped coriander leaves and almond flakes. Cover with the other side of the sheet of foil or baking parchment, sealing the edges tightly by turning them over twice. Bake in the oven for 25 minutes. Open the parcel (beware of the steam when you do this), return to the oven and bake, opened, for a further 10 minutes.