Cooking salmon in little paper parcels with lots of fragrant ingredients is a great way to make a quick dinner that’s a little bit different. The sauce in the parcels tastes amazing drizzled over rice.
Take two large pieces of baking parchment, fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray (sheet).
Place a salmon fillet , skin-side-down, inside each of the parchment circles, sitting them on the fold line.
2 skin-on salmon fillets
Arrange the red pepper, baby corn, and carrot around the salmon fillets.
½ red bell pepper, 100 g (3.5 oz) fresh baby corn, 1 small carrot
Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.
1 red chilli
Bring the four corners of the parchment paper together and fold them over several times, then twist so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from.
Place the baking tray (sheet) in the oven and cook for 18 minutes, until the salmon is tender.
Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onion and sesame seeds and nestle in a couple of lime wedges.
6 spring onions (scallions), 1 tsp mixed black and white sesame seeds, lime wedges
I like to serve the salmon, still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which taste delicious, poured straight over the rice.
cooked rice
Video
Notes
Swaps/additions
Swap the salmon for your favourite chunky fish. Cod and lemon sole both work great.
Add sliced mange tout and/or asparagus (I usually don't add green vegetables to the parcels, as they lose their vibrant colour when steaming in the parcels, but they still taste great).
Add a tablespoon of sriracha for a spicier kick.
Prep aheadYou can make up the parcels, then place on a tray in the refrigerator up to 3 hours ahead. Bake as per the recipe when ready to eat. *ensure your parchment isn't too thin, as the sauce will soak through it if left for too long.Nutritional information is approximate, per salmon parcel.