Salmon Herb Parcels
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
- 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
Instructions
- Place each salmon steak on a square of foil, large enough to enclose the whole steak.
- 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.
- 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.
- Remove the 'parcels' from the dish, unwrap and discard the herbs and seasonings before serving, garnished with watercress.
Calories: 350 kcal
Carbohydrates: 2 g
Protein: 34 g
Fat: 22g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 177 mg
Potassium: 869 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 557 IU
Vitamin C: 4 mg
Calcium: 33 mg
Iron: 2 mg