Thursday, 29 November 2012

Salmon in a parcel

This is a speedy salmon recipe which can be baked in the oven on cooler days or cooked on a barbecue if it's summery weather.

Simple, as ever, needing just salmon (either a piece or fillets - up to you), some English mustard powder, demerara sugar, lemon juice and black pepper.

We lined a baking tray with a large piece of aluminium foil - overlapping the ends well (this needs to be used this to enclose the salmon before cooking.)

Next the salmon fillets were placed on the foil and some mustard powder was sprinkled on the fish (about half a teaspoon per fillet), we followed this with the sugar (about 1 teaspoon a fillet) and then added a good amount of lemon juice (we used half a lemon for 4 fillets).  Finally, the salmon was topped with a good grind of  freshly ground black pepper.

Then the foil was folded over the fish and scrunched up to make a sealed parcel. 
The parcel was placed in a pre-heated oven (180C) on baking tray for about 20 minutes.  If cooking on a barbecue, place the foil parcel directly on the grill once the coals are hot and cook for 15-20 minutes.

After cooking, we opened the foil parcel and served.  The mustard, sugar and lemon juice had made a lovely sauce to accompany the fish.

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