SOY & BUTTER SALMON PARCELS
Make these tasty soy, honey and butter salmon parcels on a barbecue for the taste of summer. Serve with a refreshing cucumber and sesame salad on the side
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Cut four pieces of foil that will easily wrap a piece of salmon and lay them on the work surface. Spread a little butter onto the centre of each piece of foil to stop the salmon sticking. Lay the salmon on top. Mix the soy with the honey and divide it between the parcels, pouring it over the salmon. Dot any remaining butter on top and then fold the foil around the salmon tightly to make a parcel.
- Put the parcels on the barbecue or griddle and cook for 5-10 mins. Check one parcel to see how it's getting along but be careful - it will be hot. Once the salmon is cooked, open the parcels and scatter some sesame and spring onion into each.
- Mix the cucumber with a few drops of sesame oil and season with a little salt. Serve the salmon with the cucumber salad.
Nutrition Facts : Calories 307 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
SALMON FILO PARCELS WITH THAI BUTTER
Try these freezable salmon filo pastries, made with a scented Thai butter, for a speedy lunch.
Provided by delicious. magazine
Categories Christmas starter recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix half the butter with the curry paste, lime zest and coriander. Season, wrap in cling film and shape into a log. Chill in the freezer for 20 minutes to firm up.
- Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18 x 26cm. Brush 1 rectangle with a little butter. Top with another rectangle, brush again with butter and finish with a third filo rectangle. Repeat until you have 4 piles of filo pastry.
- Place a salmon fillet, skinned-side down, in the centre of each filo pile. Cut the Thai butter into discs and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
- Open-freeze for 2 hours until solid, then store in a food bag, label and freeze for up to 2 months.
- To cook, preheat the oven to 200°C/fan180°C/gas 6 and put in a baking sheet to heat up. Once hot, put the frozen parcels on the sheet and cook for 25 minutes, until golden. Serve with stir-fried vegetables.
Nutrition Facts : Calories 555kcals, Fat 40.9g (19.5g saturated), Protein 28.4g, Carbohydrate 18.6g (0.2g sugars)
THAI SALMON PARCELS
Adapted from the Uwajimaya recipe website. I haven't had a chance to try it yet (thus I'm guessing at preparation time), but I will! I will probably substitute butter-flavored cooking oil for the butter when I make it.
Provided by echo echo
Categories Thai
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together lime zest through cilantro.
- Lay out 1 sheet of filo and brush with 1/2 Tbs butter.
- Lay 2nd sheet on top and brush with more butter.
- Lay a salmon fillet 2-3 inches from short side of phyllo, season to taste with salt and pepper and put half of lime mixture on top.
- Fold short end of phyllo over salmon, and then fold in the 2 long sides.
- Fold the salmon over twice more, and cut off the remaining pastry.
- Do the same with the other fillet.
- Put the parcels on a greased baking sheet and brush with any remaining butter.
- Bake at 325° 20-25 minutes until brown and crispy.
Nutrition Facts : Calories 369.1, Fat 17.9, SaturatedFat 8.5, Cholesterol 88.9, Sodium 344.9, Carbohydrate 25.6, Fiber 1.6, Sugar 0.9, Protein 26
THAI SEAFOOD PARCELS
Easy mid-week dinner, that's light on calories but big on flavours. Make it the night before for an even easier dinner!
Provided by chiginger
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/Gas 5
- Begin to cook the rice according to the instructions on the packet.
- Lay out two squares of tin foil on a baking tray. Ensure the size is big enough to wrap around the fish fillets.
- Place beansprouts, pepper, celery and bamboo on both of the squares, and lay a fish fillet on each. Generously sprinkle coriander over the top of the fish, and place the prawns around the edges. Place the lemongrass on the very top of the fish. Partially wrap the foil around the fish, leaving a large opening at the top.
- In a bowl, add the lime juice and zest, cumin, ground coriander, fish sauce, soy sauce, garlic, ginger, chilli and water. mix together with a teaspoon. Pour the sauce evenly into each parcel, and seal them, ensuring that there is a large space between the fish and the seal to allow steam to circulate. Place the tray with the parcels on in the oven, and allow to cook for 10-15 minutes. (Salmon tends to take a little longer than cod or trout)
- Remove tray from oven and carefully open the parcels to check that the fish and prawns are cooked through. If they aren't, re-seal and put back into the oven for another 5-8 minutes.
- Drain rice and spoon onto the centre of 2 plates.
- Place the fish over the rice, and scoop out vegetables from the parcel, placing around the rice. The parcel should contain lots of juices, pour these over the fish, rice and vegetables. Garnish with a few sesame seeds, sprig of coriander, or fresh raw beansprouts.
SALMON PARCELS WITH THAI BUTTER
From Delicious magazine, UK. This is a freeze ahead recipe. If you want to cook it straight away, prepare it up to step 4, but just cook the parcels for 15 minutes. Remember to cover the filo with a clean, damp tea towel while making the pies as it dries out quickly. This is good with stir-fried veggies!
Provided by Ppaperdoll
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix half the butter with the curry paste, lime zest, and coriander. Season, wrap in cling film, and shape into a log. Chill in the freezer for 20 minutes to firm up.
- Melt the remaining butter in a small pan over a low heat. Trim the filo to rectangles about 18X26cm. Brush 1 rectangle with butter. Top with another rectange, brush with butter, and finish with a 3rd layer of filo.
- Place a salmon fillet, skinned side down, in the center of each filo pile. Cut the Thai butter into pieces and put 2 along each fillet. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter, and fold up and over to seal. Put on a baking sheet and brush with butter.
- Freeze on baking sheet for 2 hours. Store in freezer bag for up to 2 months.
- To cook from frozen, preheat oven to 200 degrees C, and heat a baking sheet. Once sheet is hot, put the frozen salmon pastries on the sheet and cook for 25 minutes until golden.
Nutrition Facts : Calories 538.3, Fat 32.9, SaturatedFat 17.5, Cholesterol 131.8, Sodium 538.3, Carbohydrate 30, Fiber 1.1, Sugar 0.1, Protein 29.2
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