Thai Salmon Parcels Recipes

TERIYAKI SALMON PARCELS

Steps:

• KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.
• Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.
• Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.
• Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.
• Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
• Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

THAI SALMON PARCELS

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.

THAI SEAFOOD PARCELS

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

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.