Hot salmon parcel

Recipe uploaded by

Jeni Wright

5 ratings

Recipe by Jeni Wright

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.)
6. 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, salt 0.95 g

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:

http://www.bbcgoodfood.com/recipes/2292/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1.8kg salmon , filleted and cut lengthways into two halves
• 2 tbsp lime or lemon juice
• 2 tbsp clear honey
• 2 tbsp soy sauce

FOR THE STUFFING

• 1 bunch of spring onions
• 1 small thin fresh chilli or 2 large plump ones
• 1 large knob of fresh ginger (about 7.5cm/3in long) peeled
• 2 plump garlic cloves
• 2 tbsp sunflower oil
• 50g creamed coconuts from a block, chopped or crumbled
• 400g raw peeled large prawns

TO GARNISH

• 1 red chilli , cored, seeded and cut into very thin strips
• 1-2 spring onions , shredded and kept in cold water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 50 1 hr

Ingredients

• 1.8kg salmon , filleted and cut lengthways into two halves
• 2 tbsp lime or lemon juice
• 2 tbsp clear honey
• 2 tbsp soy sauce

FOR THE STUFFING

• 1 bunch of spring onions
• 1 small thin fresh chilli or 2 large plump ones
• 1 large knob of fresh ginger (about 7.5cm/3in long) peeled
• 2 plump garlic cloves
• 2 tbsp sunflower oil
• 50g creamed coconuts from a block, chopped or crumbled
• 400g raw peeled large prawns

TO GARNISH

• 1 red chilli , cored, seeded and cut into very thin strips
• 1-2 spring onions , shredded and kept in cold water

Per serving

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk