- 8 large lettuce leaves from a round lettuce
- 1 x 150g sachet of Ainsley Harriott Luscious Lemon, Onion & Thyme Cous Cous Stuffing
- 4 x 150g salmon fillets, skinned
- Sweet chilli sauce (optional)
- Broccoli (optional)
Bring a saucepan of water to the boil making sure your steamer fits snugly on top. Carefully place the lettuce leaves in the hot water and immediately remove with a slotted spoon onto kitchen paper. Pat dry and set aside.
Make up Cous Cous Stuffing as directed on the pack from steps 2-5. Leave to cool.
Lay the salmon fillets, skinned side down, on the work surface. Spread and press a generous portion of the stuffing over the length of each fillet. Fold like an envelope to enclose the stuffing.
Wrap the blanched leaves neatly around the fillets to create parcels.
Cook the salmon parcels in the steamer, covered with a lid, over a pan of boiling water for 8-10 minutes.
Using a spatula carefully lift the parcels out onto warm plates and serve with sweet chilli sauce and steamed broccoli if you like.
Any left over stuffing can be rolled into balls and frozen as directed on pack.
