2 Salmon fillets (skinned preferably)
2 mushrooms sliced
Small handful of chopped parsley
1 shot of vermouth
3 potatoes peeled and quartered
A few tiny flecks of butter (about 10g)
A knob of butter and dash of milk for the mash
preparation 5 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
This dish shows how versatile fish is and, because it's steamed, it's so healthy. By cooking the salmon in a foil bag, all the flavours from the mushrooms, parsley and vermouth mix together and gently permeate the fish. Just wait until you try the juices that we use to drizzle as a sauce. Simply delicious. This is a two part recipe. In part one we prepare the fish and then put it in the oven. In part two we make the mash and dish up.
A pot to boil the potatoes in
A baking tray and sheet of foil, double length of the tray
Before you start, have all the ingredients ready on your worktop, except for the potatoes which should be next to a pan of salted boiling water on the hob. Put your oven on to preheat at 190c and click here!
Before you start, have the potatoes drained and back in the pan on the hob. Have the milk, butter and masher ready, plus a spoon to stir. Now click here!