SALMON PARCEL

Saw a recipe on TV this week for salmon baked in foil parcels. It looked delicious, simple and healthy. And with summer on the way and the shedding of the baggy winter clothes, I thought I should give it a try.

I was lucky enough to buy some Scottish Organic Salmon fillets. It was farmed, but that doesn't worry me. Also it was a pale pink not the bright colour we normally see in salmon. I was looking forward to putting this together.

Serves 4

200mls (1 cup) freshly squeezed orange juice
zest and juice from 2 oranges
2 tbs dark soy sauce
2 red chillies finely chopped
6 spring onions
4 salmon fillets, skin on
1 head pak choi
Sea salt and freshly ground pepper
oil for brushing

Pour orange juice and zest and juice from the 2 oranges into a bowl
Add chillies and spring onion
Lay 4 30x30cm (12"x12") double layers of foil. Lay salmon on foil and add two leaves of pak choi to each parcel. Form a foil parcel leaving space for steam inside.
Season the fillets and divide the juice mix between the parcels. Seal tightly.
Oil bottom of parcels and put in hot a non stick frying pan for 5-6 mins. The parcels will puff up and you will hear them simmering.

Carefully remove the parcels and cut open. A delicious aroma will hit you.
I served the salmon with sesame egg noodle with sliced spring onions.

It was a really quick simple dish and I hope you will enjoy trying it. The main thing is not to overcook the salmon. If you see white liquid coming from the fillets then this is the proteins escaping, a sign of overcooked salmon, not very palatable.

I thought this would be a great dish to do on the barbecue now that summer is on the way..