Salmon fillets can be paired with so many different ingredients to make a meal but the flavour depends on how the fish is cooked.
While it can be pan-fried, air-fried, poached or seared, steamed salmon is arguably the simplest way to achieve perfectly flaky fillets.
Chef Jamie Oliver has the ultimate weekday recipe for two that’s easy to follow at home.
As shared in his cookbook “One”, Jamie explained: “Salmon is one of the most common fish that we buy, so I wanted to share one of my favourite cooking methods for it.
“By creating a foil parcel, you not only beautifully steam the fish but also impart wonderful flavour from exciting ingredient combos, giving you a satisfying meal in just 15 minutes of oven time.”
Ingredients
Two salmon fillets, skin on
Olive oil
Half a 460g jar of roasted peppers
15g smoked almonds
400g tin of chickpeas
Half a bunch of fresh parsley
30g chorizo
Method
The beauty of this recipe is that everything cooks in just one pan, so there’s minimal washing up but no compromise on flavour.
Start with a preheated oven set to 220C, then place a large sheet of thick tin foil in a roasting tray leaving half overhanging.
Make a start on the sauce by draining the peppers and placing them in a blender along with the almonds, and most of the chickpeas – including the juice, so there’s no need to drain them.
Add a few parsley stalks, leaving some for later, then blitz everything until smooth and silky. Finish the sauce by seasoning it generously with salty and pepper, then spoon it onto the centre of the foil-covered tray.
De-scale the salmon fillets with a sharp knife to leave a smooth skin then slice two 1cm-deep cuts into the skin side of the fillets and stuff these pockets with the remaining herb leaves.
Scatter the chorizo and leftover chickpeas over the sauce, then position them skin-side up on the tray leaving a gap between the two.
Season everything with a small pinch of salt and black pepper the drizzle olive oil all over. Fold in the overhanging foil and twist the edges to seal.
Bake on the bottom oven tray for 15 minutes, or until the salmon is “beautifully cooked through”, as put by Jamie. He added: “Delicious served with an extra portion of steamed or roasted seasonal veg on the side.”
