Baked Salmon Parcels

    50 minutes

    Fresh fillets of succulent salmon are seasoned with dill and lemon then sealed in a paper packet with sliced leeks. They are baked until the fish is moist and cooked though.

    16 people made this

    Serves: 4 

    • 2 large leeks, trimmed and thinly sliced
    • generous pinch of white sugar
    • salt and freshly ground black pepper
    • 2 skinless salmon fillets, each about 300g
    • 1 tablespoon chopped fresh dill
    • juice of 1 lemon
    • To Garnish
    • strips of thinly sliced lemon
    • sprigs of fresh dill

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Put the leeks in a heavy-based saucepan with 2 tablespoons of water. Sprinkle with sugar, salt and pepper. Cover and cook for 25 minutes over a low heat.
    2. Preheat the oven to 200 degrees C. Cut out four sheets of baking paper, measuring 30 × 35 cm. Cut the salmon fillets in half and season both sides.
    3. Once the leeks are soft, divide them into four and spread one-quarter over the centre of each sheet of baking paper. Top each mound of leek with a piece of salmon, then sprinkle with chopped dill and drizzle with lemon juice.
    4. Seal the parcels, bringing the two long edges together and roll down, stopping short of the fish, then twist the ends. Place the parcels in a roasting tin and bake for 10 minutes.
    5. Serve the fish straight from the oven, still in their paper parcels. Strips of thinly sliced lemon and sprigs of dill make an attractive garnish.

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