MOIST FOIL BAKED SALMON

Makes: 2 Servings

2 tsp oil
4 oz carrots, julienne [112 g]
5 oz courgettes, julienne [140 g]
1 medium leek, julienne
1 tbsp shallots, finely chopped
2 fl oz water [56 ml]
1 ½ tbsp dry sherry
1 tbsp parsley
1 tbsp lemon juice
2 tsp lemon peel, grated
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp white pepper
2 salmon steaks
1. Preheat oven to 375 F.
2. Pour 1 tsp of oil in pan.
3. Fry carrots, courgettes, leek and shallots until almost done.
4. Stir in the remaining ingredients except the salmon and cook for a further 2 minutes.
5. Grease 2 pieces of foil with remaining oil.
6. Place the salmon steak on the foil and cover with the vegetables and the liquid.
7. Seal the foil packets and place in oven for 15 to 20 mins.
8. Cut an X in top of each packet and fold foil back.
9. Serve on plates in foil packets.