SUPER SALMON PARCELS
Call me a bit of a geek, but unwrapping a parcel like this, seeing the steam escape and smelling that punchy homemade basil pesto gets me really excited. Salmon is a great source of vitamin D, which your body needs to absorb calcium to keep your bones and teeth healthy, and cooking it in this way makes it beautifully flaky. I've given you more pesto than you'll need in this recipe, so toss some through cooked pasta or swipe some into a sarnie for tomorrow's lunch.
Provided by Jamie Oliver
Categories Healthy fish recipes Salmon
Time 30m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554 calories, Fat 34.8 g fat, SaturatedFat 5.9 g saturated fat, Protein 33.3 g protein, Carbohydrate 28.5 g carbohydrate, Sugar 4.1 g sugar, Sodium 0.8 g salt, Fiber 2.9 g fibre
SALMON, BROCCOLI & POTATO BAKE
A classic combination of flavours for a midweek family meal. Make this recipe in just one pot
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
- Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium
LEEKY SALMON IN A PARCEL
Assemble the parcels a few hours ahead, zap in the microwave, and that's supper ready
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Season the salmon fillets all over. Slice the leeks really thinly. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.
- Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon and salt and pepper.
- Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes. Put the contents of the parcels on two plates and top each serving with a spoonful of crème fraîche. Serve with new potatoes.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.41 milligram of sodium
PESTO AND SALMON PARCELS
This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper. Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.
- When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.
- Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle.
- Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto.
- Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.
- Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.
- For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.
- To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using.
Nutrition Facts : Calories 752kcal, Carbohydrate 55g, Fat 43g, Fiber 3.5g, Protein 33g, SaturatedFat 14g, Sugar 3g
SALMON - POTATO PARCELS
Make and share this Salmon - Potato Parcels recipe from Food.com.
Provided by katew
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 355°F.
- Cut 4 x 30 cms squares of non stick baking paper.
- Lay potato on centre of each.
- Top with broccolini and salmon.
- Combine butter, rind, chives, salt and pepper in a bowl and spread onto salmon fillets.
- Fold paper up to form sealed parcels.
- Place, seam side up on a baking tray.
- Bake 20 minutes, rest parcels 5 minutes before opening.
EASY SALMON AND POTATO FOIL PACKETS
Make and share this Easy Salmon and Potato Foil Packets recipe from Food.com.
Provided by Jo SB
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
- Top each pile of potatoes with 1 salmon filet.
- Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
- Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
- Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
- Season each salmon filet with salt and pepper.
- Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Nutrition Facts : Calories 776.2, Fat 41.3, SaturatedFat 6.4, Cholesterol 146.3, Sodium 246, Carbohydrate 32.1, Fiber 5.4, Sugar 10.2, Protein 68.5
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- Preheat the oven to 220°C/fan200°C/gas 7. Par-boil the potatoes for 10 minutes, until just tender.
- Lay out 2 very large, double-thickness squares of baking paper or foil. Drain the potatoes and place on one half of each paper or foil square. Season well, then top each with a salmon fillet and transfer to a baking tray.
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- To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
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- 2 In a large bowl, combine vegetables, herbs, capers and sour cream, then divide among the 4 papers, keeping in the centre of each. Place salmon fillets on top of vegetables, layer citrus slices over the top and season with black pepper.
- 3 Gather up the corners of the paper and tie tightly with string, to avoid any moisture escaping. Place on a baking tray and bake for 25 minutes. Very carefully, open one of the packets to check potatoes and salmon are both cooked to your liking. If necessary, return to the oven for a further 5 minutes.
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- Preheat the oven to 190°C/fan170°C/gas 5. Cook the potatoes in a pan of boiling salted water for 7-8 minutes until tender, then drain.
- Lay 4 sheets of heart-shaped baking paper on a work surface and divide the potatoes between them, placing them in the middle. Top each with peas, butter, parsley (or mint), lemon zest and crème fraîche. Place a salmon fillet on each pile, season and drizzle with the oil, lemon juice and stock.
- Bring up the matching sides of the paper and seal each parcel by crimping its edges together, starting with the round end and finishing at the point. Place on a baking sheet and cook for 8-10 minutes until the fish is just cooked, then serve each parcel to be opened at the table.
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- Heat oil in a large frying pan over medium-low heat; cook onion and garlic, stirring, until onion softens. Add tomatoes and herbs; bring to the boil. Reduce heat; simmer 5 minutes or until mixture has thickened and reduced slightly. Season to taste.
- Place potato, slightly overlapping, onto four 30cm x 40cm pieces of baking paper; top with salmon. Spoon tomato mixture over salmon; top with lemon. Fold top and sides of paper to enclose fish.
- Place parcels, seam-side up, on a baking tray; bake for 15 minutes or until fish is cooked as desired. Serve salmon in the parcel.
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