SERVES 4
INGREDIENTS
20 tomatoes.
1 bay leaf.
450g small new potatoes.
Quarter teaspoon black pepper.
Quarter teaspoon black pepper.
4 skinless and boneless salmon fillets.
2 teaspoons black pepper.
Quarter rock salt.
2 teaspoons dill.
2 tablespoons cream.
10 ml white wine.
4 celery sticks.
2 teaspoons garlic granules.
4 tablespoons dried fennel.
1 tablespoon sherry vinegar.
300 g Greek yoghurt.
2 tablespoons olive oil.
2 teaspoons black pepper.
1 teaspoon salt.
30 g unsalted butter.



METHOD
1. Preheat the oven to 150 degrees celcius.
2. Place the tomatoes on a baking tray (I use a disposable foil tray for this recipe) and cook in the oven for 30 minutes.
3. Put the new potatoes in a small saucepan of water, add the bay leaf and season with black pepper and rock salt. Bring to a boil, and simmer.
4. In a small bowl mix black pepper, rock salt, dill, cream and white wine.
5. Using foil, create 4 salmon parcels. First, cover each salmon fillet in the white wine marinade. Then, place each fillet into their own parcel and pour over a little of the marinade to complete. Then, wrap the parcel. Place each on a baking tray.
6. Place in the oven, cooking for 15 minutes.
7. To make the fennelslaw, chop the celery, place into a salad bowl. Toss with the dried garlic granules, dried fennel granules and drizzle with sherry vinegar.
8. In a seperate bowl, mix the Greek yoghurt with olive oil and season with black pepper and rock salt.
9. Remove the cherry tomatoes from the oven, place into the Greek yoghurt mix and toss together.
10. Using a collander, drain the water from the new potatoes and remove the bay leaf. Wrap the potatoes in a tea towel to dry completely. Slice each potato in half, placing in a bowl with a knob of unsalted butter.
11.Remove the salmon packages from the oven, unwrap, and serve with a portion of the cherry tomato Greek yoghurt combo and combo and fennelslaw.

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