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Really Garlicky Recipes


Salmon parcels with garlic butter

If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

Serves 2

2 salmon steaks, about 150g each
100g Really Garlicky Butter
4 tbsp dry white wine
100g asparagus, steamed to serve

Heat the oven to 220˚C/fan 200˚C/Gas 7. Lay each salmon steak on a separate piece of baking parchment, large enough to make a parcel.

Divide the garlic butter between the two pieces of salmon, spreading it over the fish. Spoon the wine over the fish, fold over the parchment to cover the salmon and fold the edges together so the parcel looks abit like a Cornish pasty. Carefully place the parcels on a baking tray and cook for 10-15 minutes. Unwrap the salmon and serve with the steamed asparagus, spooning any buttery juices over the fish and serve immediately.



   Really Garlicky Butter 125g


       

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    Highlands and Islands Food and Drink Winner 2008    Quality Food Award Winner 2008     Great Taste Gold Award Winner    Waitrose Made in Britain Award Winner    

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