Friday, 20 May 2011

Steamed fennel salmon

Wild Alasken salmon
Fennel seeds
Vittoria tomatoes
Dry white wine
Lay the salmon on some parchment paper.Season with salt and pepper,and scatter with 1/2 tsp of fennel seeds.Place some of the tomatoes on top and roll up the sides of the paper and pour in 120ml of wine.Then enclose the salmon fully in the paper and steam in a preheated oven 200'c,fan 180'c,gas 6 for 20-25min and serve.

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