So I’m getting caught up on MKR, and can I say that Jessica just drives me UP THE WALL. I think I’ve heard the word ‘healthy’ being used like, 10,000 times in 40 min, and her condescending tone just makes everything so painful to watch.
I haven’t even gotten up to her cooking yet, but I’ve heard so much about how she served up “Spaghetti in a bag”. Sounds awful, right? Well it’s all about marketing, people! I mean, if you called it “Fish En Papillote”, it sounds more fancy and french, right?
*Edit* So apparently Spaghetti in a Bag came from Lauren and Carmine, but why do I keep hearing it connected to Jessica’s name?! WHAT IS GOING ON WORLD?! *End of edit*
Well this is a super simple, foolproof way to cook dinner, and the best part is, if you’re having a dinner party, there’s not a billion pots and pans to coordinate. Just sit back with a glass of wine, and enjoy your time with your friends!
- 4 Salmon Fillets
- 150g cherry tomatoes, quartered
- 1.5 cup cooked rice*
- 1 tsp tumeric
- 1.5 tsp chopped dill
- 1 bunch broccolini
- Julienned snow peas
- Lemon and garlic olives, sliced
- Lemon juice and olive oil to taste
- Greek Yoghurt
- Chopped dill
- Lemon Juice to taste
- Olive Oil to taste
- 1 cucumber, diced
- 1 brown onion, peeled and diced
- 2 tomatoes, diced
- Salt and Pepper
- Heat your oven to 180C.
- Mix the tumeric, dill, a touch of olive oil and lemon juice in with the cooked rice.
- Tear out 4 pieces of baking paper about 30 cm long, and divide the rice evenly.
- Top with vegetables, and a salmon fillet each.
- Arrange the olive slices on the salmon fillets, and fold to close.
- Place all the parcels on a baking tray and place in the oven for 10min, or till the salmon is done to your liking.
- Meanwhile, mix the chopped tomatoes, onion, cucumber, chopped dill, lemon juice and olive oil with salt and pepper to taste.
- Sprinkle sumac on the yoghurt to finish.
- Serve parcels hot with tomato salad and sumac yoghurt on the side.
- *If you don't have cooked rice available, you can flavour the rice whilst cooking by placing tumeric, dill, salt to taste and a touch of olive oil in with the raw rice to boil.
Oh and feel free to switch it up any way you like! Mix a little sesame oil with kochujang and sugar for a Korean take, or maybe miso butter and ponzu for a Japanese parcel. The moral of the story is, this is a super easy, versatile way to serve up a meal, and dare I say it, it’s ‘healthy’ too. XD.