Hot Salmon Parcel Food

SUPER SALMON PARCELS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Fill and boil the kettle.
• Place a frying pan over a medium heat and toast the pine nuts for 2 to 3 minutes, or until very lightly golden - keep them moving so they don't burn. Tip into a bowl and set aside.
• Pick the basil leaves, discarding the stalks, and pound in a pestle and mortar. If you don't have a pestle and mortar, very finely chop.
• Peel the garlic and add to the mortar with a pinch of sea salt and the toasted pine nuts - keep pounding until you have a green paste. Alternatively, very finely chop it all together on a large board, then place into a bowl.
• Squeeze in the juice from half a lemon and finely grate in the Parmesan.
• Add 1 to 2 tablespoons of extra virgin olive oil and muddle together - you need just enough oil to bind the pesto and get it to an oozy consistency.
• Trim the stalk-ends from the beans and cook in boiling salted water for 2 minutes, then drain.
• Fold just over half a metre of tin foil in half so you have a double layer.
• Place half the hot green beans in the middle of the foil.
• Lay a salmon fillet on top, skin-side down, and spoon over 1 tablespoon of the basil pesto.
• Drizzle with 1 teaspoon of olive oil, a squeeze of lemon juice and season with sea salt and black pepper.
• Pull the foil edges together and scrunch them up to seal the parcel.
• Repeat steps 8 to 12 to make the remaining parcel, then place them onto a baking tray.
• Bake in the hot oven for 15 to 20 minutes, or until the salmon is cooked through and the beans are tender.
• While the salmon is cooking, refill and boil the kettle. Cut any larger potatoes in half, place in a small pan, just cover with boiling salted water and cook for 15 minutes, or until tender. Drain and return to the pan to keep warm until ready to serve up.
• When the time's up on the salmon, remove the tray from the oven and leave to stand for 1 minute.
• Carefully open each parcel (mind out for the steam!) and cut into each salmon fillet to check they're cooked, then slide onto the plate and serve with the cooked potatoes.
• Cut the remaining lemon into wedges and serve on the side for squeezing over.

TERIYAKI SALMON PARCELS

Steps:

• KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.
• Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.
• Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.
• Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.
• Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
• Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.