Baked salmon parcels
Salmon– one skinless salmon fillet portion per person
A couple of small pats of butter for each piece of salmon
Approximately half a lemon for each piece of fish
Some herbs – fresh, freeze-dried or dried, such as parsley, thyme, lemon grass, tarragon, etc, enough for a sprinkling on each piece of salmon – keep to one herb
Plus another lemon cut up for decoration, and salt and pepper
Some squares of baking foil, enough to wrap each piece of salmon in
How do you cook the salmon?
1. First turn th eoven on to 180°C, 350°F or Gas 3
2. Put a pat of butter on each square of foil
3. Put a piece of salmon onto the pat of butter
4. Sprinkle herbs over the salmon, enough to make a fair covering, but not so that the salmon is completely covered or the taste of herbs will be too strong
5. Add a dash of salt and pepper
6. Squeeze the juice of about a quarter lemon onto each piece of fish
7. Put the other pat of butter on top of the fish
8. Wrap the foil around the fish and loosely seal
9.Put into the oven when it is up to temperature, bake for about 30 minutes
10.It is done when the fish has gone opaque righ tthrough to the middle – try one piece with a sharp pointed knife.
Serve each piece still in its baking foil jacket, or better still, take out and serve onto a warmed plate and decorate with lemon wedges. This goes well with a green salad or a green vegetable, and new or boiled potatoes
If you wrap the salmon in a double thickness of foil, you can cook this recipe over a barbeque!
If there are any leftovers, it is easy to make salmon pâté – put the cooked salmon plus about the same volume of fromage frais into a blender and blend until smooth - serve with brown bread and butter and lemon slices. Easy!