Parcels of Salmon Steak with Sorrel and Mint

Ingredients (for 6)

  • 6 salmon steaks (150 g each)
  • 500 g tomatoes
  • 300 g sorrel
  • 1 bunch mint
  • 100 g low-fat créme fraiche
  • Olive oil
  • Salt, pepper

    • Description

    Wash the tomatoes, plunge into boiling water for 30 seconds, skin and remove the seeds. Chop.

    Brush six pieces of cooking foil with olive oil and place a bed of tomato in each.

    Place the salmon steaks on top, each with some chopped sorrel, 3 fresh mint leaves and a teaspoon of créme fraiche, and season with salt and pepper. Close up the par cels and cook in a hot oven (220°C,440°F, gas mark 7) for 12 minutes.