Salmon, cranberry & couscous parcels

Salmon, cranberry & couscous parcels

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

Whip up some fruity couscous then place with fish into parchment to be baked in a pouch

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
628
protein
34g
carbs
44g
fat
36g
saturates
11g
fibre
1g
sugar
13g
salt
0.23g

Ingredients

For the couscous

  • 350g couscous
  • 100g dried cranberries
  • 2 tsp ground cinnamon
  • ½ tsp ground allspice
  • 50g unsalted butter, diced
  • 85g toasted pine nuts
  • small handful mint leaves, roughly chopped
  • small handful basil leaves, roughly chopped

For the fish

  • 6 x 140g skinless salmon fillets
  • 25g butter, diced
  • zest 1 orange, juice of ½

To serve

  • 6 tbsp cranberry sauce
  • zest and juice ½ orange

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Cut 6 squares of baking parchment about 30 x 30cm.
  2. Season the salmon fillets, spoon the couscous in mounds in the centre of the parchment squares, then dot with a little butter. Top each with a piece of salmon, scatter with a little orange zest and drizzle with a little juice. Fold the sides of the paper over, then fold up the ends to make a parcel. Tie with string and secure with a bow. Stir together the cranberry sauce, orange zest and juice, then set aside in a serving bowl. The parcels can be chilled for up to 1 day. Be sure to remove them from the fridge 20 mins before cooking.
  3. Heat oven to 200C/180C fan/gas 6. Put the parcels on a baking sheet in the middle of the oven and cook for 15 mins, or 20 mins if you prefer your salmon well done. Pop the parcels onto plates and let your guests unwrap their own supper. Serve with Garlic & feta broccoli and the cranberry & orange sauce.

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Annieseed's picture

Absolutely gorgeous. Elegant, delicious and incredibly easy - a great make-ahead dinner party dish. Very festive, with the spices and orange, while the herbs add a real freshness. Don't overdo the nuts or it'll taste a bit too 'toasty' and detract from the fruitiness. I'll most definitely be coming back to this one again and again.

reevey's picture

Now eaten this recipe 4 times, the combination of ingredients is brilliant, will remain a favourite dish for a long time to come. Make it tonight go on!

stuart21's picture

Great recipe, fantastic flavours and so easy!

mscupcake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is sooooo easy and sooooooooo delicious. It even leaves you with an absolute minimum of washing up. It's absolutely one of my favourites.

beckyleanstey's picture

Really easy to make, and very tasty

femmett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious. Will definitely be making this again!

Questions

Tips