Hot salmon parcel

Hot salmon parcel

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

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

More effort

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: per serving

  • kcal736
  • fat46g
  • saturates14g
  • carbs6g
  • sugars3g
  • fibre2g
  • protein76g
  • salt0.95g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1.8kg salmon, filleted and cut lengthways into two halves
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 tbsp lime or lemon juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp clear honey
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

For the stuffing

  • 1 bunch of spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small thin fresh chilli or 2 large plump ones
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 large knob of fresh ginger (about 7½ cm/3in long) peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 plump garlic cloves
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g creamed coconut from a block, chopped or crumbled
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 400g raw peeled large prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

To garnish

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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
katrin
31st Jul, 2009
5.05
Very impressive dish and much easier to make than it looks. My guests loved it.
sahara33
17th Jul, 2009
5.05
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
18th Apr, 2008
4.05
Lovely, really enjoyed. Looked really impressive
Yelsel
10th Mar, 2008
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
12th Dec, 2007
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
27th Nov, 2007
5.05
Very impressive dish. Full of favours, will definitely make again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?