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Mediterranean salmon in a parcel recipe

Mediterranean salmon in a parcel recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon

These foil parcels of salmon are quick and easy to prepare on the BBQ. They are perfect for a nice summer evening meal.

1 person made this

IngredientsMakes: 4

  • 1 punnet cherry tomatoes, quartered
  • 2 tablespoons olive tapenade or pitted black olives, chopped
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 small shallot, finely chopped
  • 8 basil leaves
  • 4 small sprigs of thyme
  • freshly ground black pepper
  • 800g salmon fillet, skin on

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Turn on a gas barbecue to the hottest possible setting and close the cover.
  2. In a medium bowl, mix all the ingredients except for the salmon. Cut the salmon into 4 fillets.
  3. Take 4 pieces of foil, about 30x45cm, with the shiny side up and place a salmon fillet, skin side down, in the centre of each piece. Sprinkle with salt and pepper. Take a quarter of the mixed ingredients and place them on top of the salmon. Close the foil, making sure it is sealed well. Repeat with remaining parcels.
  4. Turn down the heat of the barbecue and carefully place the foil parcels on the cooking grate. Close the cover and cook for about 7 to 8 minutes. Remove a parcel and open it to check for doneness: the salmon is cooked if it is pale pink in the centre and flakes easily with a fork. Remove the parcels and let them sit for a few minutes unopened before serving.

Tip:

You can prepare the salmon foil parcels a few hours before cooking them and keep them in the fridge until you put them on the barbecue.
You can also bake the parcels in the oven if it isn't BBQ weather. Bake them at 220 C / Gas 7.

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Mediterranean salmon fillet

Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.

Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.

As you roll each parcel, stuff them into the holes until they are all filled.

Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon’s tips, below).

RECIPE TIPS
USE UP THE SPARE SALMON

The salmon left over from coring the fillet can be used for making fishcakes or fish pie. You could also make a tartare by finely chopping the salmon and mixing with lemon juice, olive oil, chopped shallot and seasoning, then serving with toast.

VARY THE FLAVOUR

Lots of flavours can be used to ‘stud’ the salmon. Try wrapping slices of grilled red pepper, garlic slivers and pieces of anchovy in the basil leaves instead of the sun-dried tomatoes and olives.

KNOW-HOW: OUT OF THE OVEN

To transfer the fish from the roasting tray to a platter, loosen the fillet by drawing a palette knife between the fish and the foil, then use a palette knife and a fish slice to lift onto the platter. Don’t worry if some of the skin stays stuck to the foil.

EAT IT COLD THE NEXT DAY

The flavour of the dish is best when it is served lukewarm, but it is also delicious cold if made the day before. If you do make it ahead, chill the salmon on its serving platter and serve with a lemony mayonnaise rather than the olive dressing.

AT THE FISH COUNTER

Ask your fishmonger for a well-trimmed piece of salmon, cut from the middle of the fillet, so it is a uniform size, and make sure the salmon is ‘pin-boned’. Before preparing the fish, stroke the surface to feel for stray bones. If you find any, pull them out with tweezers.


Recipe Summary

  • 1 (10 ounce) basket cherry tomatoes, quartered
  • 4 tablespoons extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 2 tablespoons black olive tapenade
  • ½ teaspoon salt
  • 8 basil leaves
  • 4 small fresh thyme sprigs
  • freshly ground black pepper to taste
  • 4 (12x18-inch) pieces aluminum foil
  • 4 (7 ounce) salmon filets, with skin

Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.

Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl mix well.

Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the cherry tomato mixture. Fold up the edges of the foil over the salmon to create a parcel, making sure to seal the edges well.

Turn down the heat of the grill and carefully place the foil parcels on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.


  • ½ vegetable stock cube
  • 400ml/14fl oz boiling water
  • 150g/5½oz couscous
  • 5 pieces sun-dried tomato, drained and sliced
  • small handful olives (about 40g/1½oz), any colour, pitted and sliced (optional)
  • 1 unwaxed lemon, finely grated zest and juice
  • handful fresh parsley, roughly chopped (optional)
  • 200g/7oz frozen green beans
  • 4 x 100g/3½oz frozen salmon fillets
  • 2 tbsp virgin olive oil
  • salt and freshly ground black pepper

Preheat the oven to 220C/200C Fan/Gas 7. Cut four pieces of kitchen foil or baking paper to the size an A4 piece of paper.

Pour the boiling water into a heatproof bowl. Add the stock cube and stir until dissolved. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper. Mix well, put a large plate on top and leave to stand for 3 minutes.

Spoon a quarter of the couscous onto one side of each piece of foil. Top with the green beans and place a salmon fillet on top. Squeeze over the lemon juice, drizzle with oil and season with black pepper. Fold the foil over the fish and fold the edges over. Repeat with the remaining three parcels. Place the parcels on a baking tray and bake for 15 minutes.


Baked Mediterranean salmon

Preheat oven to 200°C (180°C fan) mark 6. In a large bowl, mix together courgette, tomatoes, chickpeas, olives, feta and oregano with 1tbsp of the olive oil. Cut 4 greaseproof paper squares, or foil if you prefer, about 33cm x 33cm (13in x 13in). Lay a quarter of the vegetable mixture in the centre of each. Top each pile of veg with a salmon fillet and fold the sides of the parchment paper together to form 4 parcels.

On a large baking tray, mix the potatoes with remaining olive oil and plenty of seasoning. Put salmon parcels alongside the potatoes, with plenty of room around them. Bake for 25min until salmon is cooked through and potatoes are soft. To serve, unwrap each parcel. Transfer vegetables and salmon to plates, adding a quarter of the potatoes to each. Serve with tzatziki, if you like.


Instant pot salmon foil packets

This instant pot salmon foil packets recipe only has four ingredients, and the cooking time is just 5 minutes, which means we have dinner ready in less than 15 minutes, and everyone in the house loves it. And what I love most of this recipe, you can make it with frozen salmon in the instant pot as well.

This salmon recipe is a recipe my husband came out with a few years ago, but he makes it in the oven, and today I&rsquom bringing you this pressure cooker salmon version of the same tasty recipe we used make in the oven all the time.

I love my instant pot more each day. We call it the SUPER POT. Please tell me I&rsquom not the only one who names her pressure cooker.

If you&rsquore thinking about getting a replacement or want another instant pot I recommend you to get an ultra, with this instant pot you don&rsquot need to remember to turn to seal, you can make yogurt. With the ultra setting, you can control the temperature of the water, perfect for sous vide, and is compatible with the air fryer lid, which I love too.

The things you'll get from this post aside from the recipe are what kind of salmon is the best to buy also a helpful tip to save money when baying salmon, what to serve with this recipe, how much time you'll need to add if cooking these instant pot salmon foil packets using frozen salmon.

What ingredients have this salmon instant pot foil pack recipe?

Unsated diced tomatoes with basil, oregano, and garlic.

What kind of salmon to buy

When shopping for salmon, be sure to look for wild-caught salmon. Farm-raised salmon can be exposed to more chemicals than the wild-caught variety. Because the farmed salmon tends to be higher in fat and calories than the wild-caught variety.

How to make salmon in the instant pot

STEP 1 Layout the 4 pieces of foil and add a salmon fillet right into the middle, seasoned with salt and pepper.

STEP 2 Divide the chopped parsley, green onion, and tomatoes onto each salmon fillet, then place a slice of lemon on each salmon fillet. Wrap the foil around the salmon and herbs.

STEP 3 Add 1 cup water and place the trivet inside the pot. Stack the foil pack on top of the trivet

STEP 4 Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose 5 minutes. The pot will take a few minutes to build up the pressure before the timer starts.

STEP 5 When the cooking cycle has finished, then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the lid facing away from you.

STEP 6 Remove the foil packets from the instant pot. Serve with a side of your choice, like rice, pasta, or veggies.

Recipe notes:

  • For this recipe I like to use skinless salmon filet, but if you want to cook with the skin on make sure to put skin side down.
  • I use fresh salmon but I've done this recipe using frozen salmon fillet as well.
  • While you are pressure cooking the fish you can get your side ready, even though salmon cooks really fast in the pressure cooker

How long to cook salmon in the instant pot

when I&rsquom using foil like in this instant pot salmon foil pack recipe, I cook the fresh salmon for 5 minutes if the salmon is frozen filet I add 2-3 minutes. They come out delicious and juicy all the time.

Can you cook frozen salmon in the instant pot

Yes, you can. You only need to add 2 minutes to the cooking cycle. That&rsquos why I love the instant pot so much, You don&rsquot need to thaw the fish first, and a little secret you save money if you buy frozen wild fish.

Does salmon taste good in the instant pot

This instant pot salmon recipe tastes delicious, the flavor is fresh, and the salmon meat is juicy and cooks to perfection.


Mediterranean Baked Salmon

Image from https://www.mynourishedhome.com/roasted-salmon-capers/
  • 1/2 side salmon
  • 1 tablespoon caper berries
  • 1 whole lemon washed and sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chilli flakes optional
  • 1 sheet tinfoil enough to wrap salmon in a "parcel"
  • 1 deep sided roasting tin
  • 1/2 side salmon
  • 1 tablespoon caper berries
  • 1 whole lemon washed and sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chilli flakes optional
  • 1 sheet tinfoil enough to wrap salmon in a "parcel"
  • 1 deep sided roasting tin

This flavoursome fish goes really well with fluffy mashed potato, or for a lower calorie option you can swap the white potatoes for a carrot and swede mash or spiced roasted parsnips!

For younger children or fidgety eaters, mash the salmon into the potato along with chopped broccoli (or alternative green vegetable). It's easy to eat with a spoon or fork and can really help children with short attention spans. Less table tantrums all round!


How to Make Delicious Salmon in Filo Pastry

Fish baked “en croûte” is just a fancy culinary term to describe the method of baking it wrapped in puff pastry or pastry dough. Today I am going to show you how to make delicious salmon in filo pastry a much easier–and certainly healthier–alternative to this classic, special-occasion dish!

Ingredients

For this recipe, you will need two salmon fillets, a couple of handfuls of fresh spinach, a few aromatics, mustard, lemon, olive oil and of course, filo dough. The convenience of having a package of filo, already thawed in the refrigerator, has helped me many times to come up with something delicious for dinner in a snap. Those of you who have been following my blog for sometime now know that I consider filo a staple that I use often in my Mediterranean recipes!

Substitutes

Salmon is a healthy fish, rich in Omega 3 and so good for us. It works well in this recipe because it cooks quickly and is perfectly done in the time that the filo dough needs to get that beautiful golden-brown color. You can substitute for other fish fillets of similar thickness, like halibut, cod or hake, which would be equally delicious. Spinach is easy to find and readily available, however, leeks would also go well here, as would sautéed, sliced mushrooms or even diced asparagus (when in season).

The components of this recipe

All the components can be made ahead of time:

  1. Salmon fillets: prepare the marinade, brush it on the fish and set aside.
  2. Spinach mixture: this is a nutritious, dairy-free and egg-free mixture that you can prepare well ahead of time.
  3. Filo pastry: keep it stored in the refrigerator until you need it. A good quality filo, like Fillo Factory, will make it really easy to work with.

Once the dish is assembled, you can refrigerate it for several hours and bake it later in the day.

Step by Step How to Make Delicious Salmon in Filo Pastry
  • Prepare the salmon marinade, spread it over the fish, and set aside
  • Place the salmon on a stack of filo pastry

This recipe serves at least four people as a main course and eight as a beautiful appetizer. I like to accompany it with a bright green salad and garnish it with some fresh dill as well. If there are any leftovers, they reheat easily, uncovered and in a low-temperature oven. I hope this recipe inspires you to make it sometime, especially when you need an easy and impressive salmon dish! I promise you that you will not be disappointed!


Yes. Frozen fish would work great here. I recommend thawing it first. If you don&rsquot thaw the fish you&rsquoll likely need more bake time. And you might find that the packets collect more water resulting in a less-flavorful final result. I haven&rsquot tried it.

Thaw it if you have the time.

TIP: To thaw frozen fish. Keep it in the original packaging. Allow it to thaw overnight in the refrigerator. Let it sit submerged under cool water that you change every 20-30 minutes until the fish is thawed.


Miso Salmon in Parchment

Five ingredients including ginger, miso paste and sugar snap peas, are all it takes for this flavourful and fast Japanese-inspired miso salmon in parchment. This recipe was originally published on February 3, 2015 and updated on January 5, 2021.

I’m always trying to come up with new simple recipes and this miso salmon in parchment fits the bill. It’s made with just five ingredients–including salmon, ginger and sugar snap peas.

It’s an easy dinner that is packed with flavour. Simply serve with some brown rice or a big salad and you’ve got yourself a quick weeknight dinner.

How do you steam salmon in the oven?

They key to steaming salmon in the oven is creating a parchment bag in which you steam the fish. This method is also referred to as en papillote, which is a method of cooking where food is put into a folded pouch or parcel and then baked.

This creates a vessel for the ingredients to steam, since all of the moisture is kept within the bag while it cooks.

If you’re not sure how to create the parchment paper packages, here is a great en papillote tutorial from Serious Eats.

I love cooking with miso paste it’s a common ingredient in Japanese cuisine. It’s a paste made of fermented soybeans. It’s packed with flavour and umami.

What is “umami”?

Umami, translates to a “pleasant savoury taste”. It’s one of the five tastes and is typically used to describe savoury foods (think meats or broth). Sound good? Yep, because it’s delicious.

Miso is one of those ingredients that adds a ton of savoury umami flavour and I really believe everyone should have a tub in their fridge (it lasts for months, too). You can use it in soups or stews, but I love it paired with ginger and salmon.

Why are foods cooked en papillote?

Cooking foods en papillote, delivers intense flavours with beautiful results. You can use parchment paper but you could also use tin foil for the same effect. If you’re using this method on the barbecue, definitely opt for tin foil.

I like to make a Mediterranean-inspired salmon in foil on the barbecue in the summer.

Quick tip for peeling ginger

Watch my video below for a quick 45-second tip for the easiest way to peel ginger.


Watch the video: Σολομός με σάλτσα λεμόνι και μέλι. Flora με βούτυρο