Salmon, cranberry & couscous parcels

Salmon, cranberry & couscous parcels

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(7 ratings)

Prep: 25 mins Cook: 30 mins


Serves 6
Whip up some fruity couscous then place with fish into parchment to be baked in a pouch

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal628
  • fat36g
  • saturates11g
  • carbs44g
  • sugars13g
  • fibre1g
  • protein34g
  • salt0.23g
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    For the couscous

    • 350g couscous



      Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

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



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • small handful basil leaves, roughly chopped

    For the fish

    • 6 x 140g skinless salmon fillets
    • 25g butter, diced



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • zest 1 orange, juice of ½



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    To serve

    • 6 tbsp cranberry sauce


      A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

    • zest and juice ½ orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


    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.

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    Comments (6)

    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

    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

    Really delicious. Will definitely be making this again!

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