Steamed salmon with spiced beetroot and dill | Taste of France®
A twist on the classic Salmon en Papillote, this recipe can easily be prepared the day before, making it perfect for a dinner party.
Ingredients
- 350g (12oz) raw beetroot, trimmed but not peeled
- 8 tbsp olive oil
- 175g (6oz) basmati and wild rice
- 4 tbsp Bonne Maman Blackcurrant Conserve
- Juice of 2 large lemons
- 3 shallots, finely chopped
- 6 salmon fillets, weighing about 150g (5oz) each, skin on
- 3 tbsp chopped fresh dill
- Salt and freshly ground black pepper
- Soured cream & lime wedges to serve
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