Autumn doesn't need to be all about heavy pies and stodgy carbs as TV chef Mary Berry shows us with this light, healthy and filling take on a tasty salmon fillet
We're all guilty of reaching for heavier, filling foods during the colder months but often they can leave us feeling lethargic and ready for a nap.
Thanks to TV star and chef stalwart Mary Berry, fish is the dish to impress and this salmon recipe will certainly do just that. Large enough to feed a family of 10 this is also an ideal meal to consider for this year's Christmas centrepiece and with plenty of time to practise, you can enjoy perfecting your cooking craft now whilst enjoying some fancy midweek dinners.For the Sweet Chilli Sauce2. Place the salmon on the foil. Season and scatter round the root ginger and lemon, fold over the foil and seal.
3. Bake for 25 to 30 minutes, until just cooked. Take from the oven and leave to become cold in the sealed foil parcel. 4. Thinly slice the mangetout. Blanch in boiling salted water for 2 minutes. Drain and refresh in cold water. Cut the cucumber halves into crescent-shaped slices.6. Mix the dressing ingredients in a jug. Pour over the vegetables and mix.8. Place the salmon on a platter, discarding the ginger and lemon. Arrange a line of vegetables along the centre of the fish. Serve the rest in a bowl with the chilli sauce.
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