Hot salmon parcel

An eye-catching and impressive main course for your fish-loving friends - and best of all it can be made ahead

Recipe uploaded by

Jeni Wright

8 ratings 5

Recipe by Jeni Wright

Subscribe to Good Food magazine - 3 issues for £3

Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 50 - 1 hr

Plus 15-20 mins roasting time

Make the stuffing. Trim the spring onions and shred on the diagonal. Halve the chilli lengthways and scrape out the core and seeds. Cut this and the ginger into needle-thin strips. Crush the garlic.
Heat the oil in a wok, throw in the onions, chilli, ginger and garlic and stir fry over a medium to high heat for 3-4 minutes until softened. Tip in the creamed coconut and stir until it melts and thickens. Add the prawns and toss until they turn pink all over - about 2-3 minutes. Tip into a bowl, season, stir and cool.
Prepare the salmon. Pull out any pin bones from the flesh. Scrape the blunt edge of a large knife against the skin from tail to head to remove any scales. Rinse under cold running water and pat dry. With a very sharp knife or scalpel, score through the skin of one fillet in criss-cross diagonal lines.
Cut a sheet of parchment to fit the base of a roasting tray. Lay the paper on a work surface with one long side facing you. Cut four pieces of string, 30cm in length, and lay vertically at equal intervals on the paper. Put the unscored fillet, skin side down, across the string.
Spread the stuffing over the fillet, pressing down the prawns. Top with the scored fillet, skin side up. Bring the string round the fish and tie on top - position so you can cut either side to give portions of equal size. (The salmon can be made up to this stage the day before and kept, covered, in the fridge. Bring to room temperature before roasting.)
Put the empty roasting tray in the oven. Preheat the oven to fan 220C/ conventional 240C/ gas 9. Lift the salmon on the paper onto the tray. Roast for 15-20 minutes. Open one of the central slashes with a knife to see if the flesh is cooked. Heat the lime or lemon juice, honey and soy sauce in a small pan. Put the salmon on a serving dish and splash over a little sauce. Leave to rest for 5 minutes. Garnish with chilli and spring onion and serve with the remaining sauce.

Per serving

736 kcalories, protein 76g, carbohydrate 6g, fat 46 g, saturated fat 14g, fibre 2g, sugar 3g, salt 0.95 g

Recipe from Good Food magazine, December 2003.

Latest comments and suggestions

Jules

27 November 2007

Jules rated and commented on this recipe

Very impressive dish. Full of favours, will definitely make again.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Chris10

12 December 2007

Chris10 commented on this recipe

I made this recipe for the 21st birthday of my son. It's a tradition to invite all of his best studentfriends and make a big table. It was an impressive presentation and a suprising taste!

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
lesley

10 March 2008

lesley commented on this recipe

This is a lovely recipe, very easy to make and impressed my dinner guests. You can even make it the evening before and keep chilled until ready to cook.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
liz

18 April 2008

liz rated and commented on this recipe

Lovely, really enjoyed. Looked really impressive

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Sahara33

17 July 2009

Sahara33 rated and commented on this recipe

This is a great recipe and quite straight forward if you follow the instructions. I find that it works just fine without cooling it before roasting. Takes a bit of preparation but looks and tastes fantastic. A firm favourite, everyone I have made it for loves it. I serve it on riced mashed potato and steamed veggies.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Katrin

31 July 2009

Katrin rated and commented on this recipe

Very impressive dish and much easier to make than it looks. My guests loved it.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
vrons meals

03 August 2009

vrons meals rated and commented on this recipe

Very impressive, tastes delicious, even the little piece left over the next day, eaten cold! This is one to impress your guests and can be made the day before and left in the fridge.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
growlingtum

03 April 2010

growlingtum commented on this recipe

I only had four salmon fillets so I prepared the stuffing and used it as a top dressing on the fish before baking it in the oven with some coconut milk to keep it moist. Then served it with the One Pan Rice, and the result was a delicious meal without too much fat.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
growlingtum

03 April 2010

growlingtum commented on this recipe

Re my last comment I meant to say I served it with One Pan Spicy Rice. A lovely meal with Asian flavours.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Judy

30 August 2010

Judy rated and commented on this recipe

Made this for 6 people and still enough left for 2 more. 1.8 kg seems very excessive for 4 people. However, it tasted wonderful and will be making again.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
jimmill

27 September 2011

jimmill rated and commented on this recipe

Absolutely gorgeous. Made it a few times. My daughter wants this for the centrepiece of her 21st meal with friends! Wonderful.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Jellybelly

03 January 2012

Jellybelly commented on this recipe

Made this for new year party, everyone loved it. One of my guests gave me 11 out of 10! He is a chef he wants the recipe to introduce it in his resturant.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Jellybelly

22 January 2012

Jellybelly rated and commented on this recipe

Forgot to rate it. Well deserved 5*

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Sahara33

01 January 2013

Sahara33 rated this recipe

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason:
Yvonne

03 January 2013

Yvonne commented on this recipe

I thoroughly enjoyed this recipe cooked for a family. The children said u could do this on master chef.....so yes a huge success for all and very tasty. The coconut made it so do not leave out. A very impressive meal. Tks for all the tips.

Flag as inappropriate

Please let us know your name and the reason you find the above comment inappropriate.

Your name: Reason: