Salmon herb parcels recipe
information
By wrapping the salmon in 'parcels' of foil, the flavour and goodness of the fish are sealed in and not lost in the cooking process. Salmon herb parcels may be served with parsley sauce, minted green peas and potato croquettes.
ingredients
4 salmon steaks
50 g (2 oz) butter
2 bay leaves, halved
4 parsley sprigs
4 onion slices
4 slivers of lemon rind
4 thyme sprigs or 1 tsp
spoon dried thyme
Salt and freshly ground black pepper
Watercress sprigs to finish
50 g (2 oz) butter
2 bay leaves, halved
4 parsley sprigs
4 onion slices
4 slivers of lemon rind
4 thyme sprigs or 1 tsp
spoon dried thyme
Salt and freshly ground black pepper
Watercress sprigs to finish
method
1. Place each salmon steak on a square of foil, large enough to enclose the whole steak.
2. Place a knob of butter on each steak and top with 1/2 bay leaf, 1 parsley sprig, 1 onion slice, 1 sliver of lemon rind and 1 thyme sprig or sprinkling of dried thyme. Season to taste.
3. Wrap the steaks in the foil then place in an ovenproof dish. Barely cover the bottom of the dish with water and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 to 20 minutes or until the salmon is tender. Test with a fork: the flesh should flake easily.
4. Remove the 'parcels' from the dish, unwrap and discard the herbs and seasonings before serving, garnished with watercress.
2. Place a knob of butter on each steak and top with 1/2 bay leaf, 1 parsley sprig, 1 onion slice, 1 sliver of lemon rind and 1 thyme sprig or sprinkling of dried thyme. Season to taste.
3. Wrap the steaks in the foil then place in an ovenproof dish. Barely cover the bottom of the dish with water and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 to 20 minutes or until the salmon is tender. Test with a fork: the flesh should flake easily.
4. Remove the 'parcels' from the dish, unwrap and discard the herbs and seasonings before serving, garnished with watercress.
serving amount
serves 4
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