Hot salmon parcel

Hot salmon parcel

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(8 ratings)

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Cooking time

Prep: 50 mins - 1 hr Plus 15-20 mins roasting time

Skill level

Moderately easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
736
protein
76g
carbs
6g
fat
46g
saturates
14g
fibre
2g
sugar
3g
salt
0.95g

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 7½ cm/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

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Method

  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.

Recipe from Good Food magazine, December 2003

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Comments

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Joanneroberts44's picture

Divine,made with individual salmon fillets the second time ,secured with string,added extra ginger and chilli to give a bit more of a kick, cooked whole, eaten cold for a buffet would be lovely too as the first time I made it we had the left overs for lunch the next day and it tasted even better, great because you can prepare the day before.

minicooper21's picture

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.

colettetully's picture
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Forgot to rate it. Well deserved 5*

colettetully's picture
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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.

jimmill's picture
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Absolutely gorgeous.

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

Wonderful.

judith1948's picture
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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.

tastytitbits's picture

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

tastytitbits's picture

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.

ireland's picture
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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.

katrin's picture
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Very impressive dish and much easier to make than it looks. My guests loved it.

sahara33's picture
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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.

lizziesfolder's picture
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Lovely, really enjoyed. Looked really impressive

Yelsel's picture

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.

chrisvijftig's picture

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!

jammac's picture
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Very impressive dish. Full of favours, will definitely make again.

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