Baked Salmon Fillets with Fennel, Boursin, Tomato, Onion & Chive by Lisa Faulkner

Baked Salmon Fillets with Fennel, Boursin, Tomato, Onion & Chive by Lisa Faulkner
Posted 6 January 2016 by Lisa Faulkner
Ingredients:
  •  4 salmon fillets

  •  1 fennel bulb, finely sliced

  •  4 spring onions, finely sliced

  •  2 large tomatoes, finely sliced

  •  40g Boursin Tomato, Onion and Chive

  •  2 tsp crème fraiche

  •  Juice of 1 lemon

  •  Salt & freshly ground pepper

Instructions:
  • 1.

    Preheat oven to 180C/fan160C/Gas 4

  • 2.

    Cut 4 squares of foil, double the size of your salmon fillets. Divide the fennel slices between the 4 squares of foil and then place the tomato slices on top to form a base of layers. Place the salmon fillets on top of the tomato and fennel slices, sprinkle with spring onion and season with salt and pepper

  • 3.

    Mix the Boursin Tomato, Onion & Chive cheese with the crème fraiche and lemon juice until smooth. Divide the mixture between the salmon fillets spreading evenly over the tops

  • 4.

    Fold over the foil to enclose and pinch edges together, leaving enough room around the fish to create a pocket that will steam the fish

  • 5.

    Place on a baking tray and bake for 10-12 minutes, until fish is just flaking.

     

     

    Serving suggestion: serve with crushed new potatoes, rice or a green salad

Enjoy!
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