We love a simple salmon recipe and this one, by Neven Maguire, is particularly handy as it’s all cooked in a tidy parcel in the oven. Serve with steamed rice with a some scallions sprinkled over.
Wine suggestion: delicious with a good, dry Riesling like Weingut Korrell’s Slice of Paradise from the Nahe in Germany which has a delicate dance of fruit, aromatics and a wonderful core of bright acidity and texture.
Soy and honey salmon parcels with tenderstem broccoli – serves 4
- 2 tbsp toasted sesame seeds (just toast them gently in a dry frying pan)
- 2 tbsp light soy sauce
- 2 tbsp clear honey
- juice of a lime
- 1 garlic clove, crushed
- rapeseed oil, for brushing
- 4 x 100g salmon fillets, skin and bones removed
- 250g tenderstem broccoli, trimmed
- 2.5cm piece of ginger, peeled and cut into matchsticks
- steamed basmati rice, to serve
- finely chopped scallions, to serve
Preheat the oven to 200C/400F/Gas 6.
Whisk the sesame seeds, soy sauce, honey, lime juice and garlic together in a bowl, then set aside.
Cut out 4 squares of tin foil about 50cm square. Brush the foil with oil and put a piece of salmon in the middle of each one.
Blanch the broccoli for a minute, then drain and refresh in iced water.
Sprinkle the ginger over the salmon, then divide the broccoli between each parcel. Spoon over the soy sauce mixture and drizzle each piece of fish with about ½ tsp of oil. Fold the edges of the foil together to seal and place them on a baking tray.
Cook the parcels in the oven for 10 minutes or until the salmon is just cooked. You can leave it for a bit longer if you prefer your salmon well done but we wouldn’t recommend it.
Serve the parcels with a large bowl of rice sprinkled with the scallions.
(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)
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