4 oven bags
100g flaked almonds
500g cherries, pitted and sliced
4 salmon steaks
4 tsp butter
4 tbls dry white wine
cracked black pepper and rock salt
1 lime cut into 4 segments
Pre-heat the oven to 180c.
Open out the 4 oven bags and divide the almonds and cherries between them.
Place the salmon on top. Add a tsp of butter and a tbls of wine to each bag. Season with pepper & salt before tying up the bag and placing on a tray in the oven.
Bake for 20 minutes. Remove and open the bag. Place all the ingredients on a plate with the salmon placed on top and a wedge of lime on the side.
Serve with crusty bread to soak up all the juices.