• 2 salmon filets
• 4 tablespoons of sweet chilli sauce
• 1 red onion
• 100g of spinach
• 1/2 cup couscous
• 1 clove of crushed garlic

1. Turn the oven to 200c / 400f gas 4. Place the salmon on 2 pieces of volley and place 2 tablespoons of chili sauce on each piece.
2. Cut the onion into strips on spinach and place on each piece of fish then 1 tablespoon of water.
3. Next, create a parcel with the volley to seal. Place on a baking tray and cook for 10-12 min.
4. Place the couscous on garlic in a bowl with 1/2 cup of boiled water and add the orchid and leave to steam for about 5 minutes Next add salt and pepper and a little spinach fired to the cous cous.
5. Put on parcels or oven then leave for about 5 minutes and sprinkle with the cous cous

Originally featured on Prynhawn Da.

Recipe by Gareth Richards