Crazy Carrot Baked Salmon
2 x 200g Chunky Salmon Fillets, Skin on, Scaled and Bones removed
2 heaped Tbsp of Crazy Carrot and Ginger Chutney
1 packet of baby corn and mange tout
Olive Oil to drizzle
Preheat the oven to 200°C/ 400°F/Gas 6
Take about 1meter of kitchen foil and fold it in half to give two layers
Lay the vegetables in the middle of the foil.
Lay the salmon over the vegetables skin side down
Cover each fillet with the .
Lightly drizzle each Salmon Fillet with Olive Oil
Bring up each of the tin foil sides to make a parcel, scrunching the edges closed.
Place on a baking sheet and oven bake for 20mins
Check the fish is cooked the leave to stand for 1 minute before carefully unwrapping.
Lovely served with buttered new potatoes or rice
Isabella’s Crazy Carrot and Ginger Chutney is an ideal accompaniment for Cheddar Cheese, Chicken or Ham. Great served with a baked potato or to spice up your favourite sandwich.