Slice into deep green parcels of seasonal silverbeet to discover sweet, tender salmon.
- Preheat oven to 200ºC. Place the silverbeet leaves on a clean work surface. Place a piece of salmon on the stem end of each silverbeet leaf. Drizzle 2 teaspoons of oil over the salmon. Season with salt and pepper. Fold in the sides and roll up to enclose the salmon. Wrap each parcel in foil.
- Place the parcels on a baking tray. Bake for 15 minutes or until the salmon is just cooked.
- Meanwhile, combine the couscous, currants and remaining oil in a medium heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
- Discard foil from salmon, reserving cooking juices. Cut into large pieces. Divide the couscous among serving dishes. Top with salmon and drizzle over the reserved juices.
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