The salmon parcels have a wonderful element of surprise when you tuck into them. Serve with a bowl of brown rice for a nutty texture. I usually make the coriander salsa the day before to maximise the flavours and if you make plenty, it will last in the fridge for a week. You can drizzle it over boiled potatoes or toss through pasta. Use a white fish if you have been out and managed a catch, alter the cooking time if need be.
Ingredients
| 1 cup | Coriander leaves |
| 1 | Spring onion, chopped roughly |
| 1 clove | Garlic |
| 1 | Lemon, zest and juice |
| 1 Tbsp | Capers |
| 2 | Anchovies |
| ⅓ cup | Olive oil |
| 1 | Spring onion, chopped roughly |
| ½ | Red chillies, sliced |
| 4 | Boneless salmon fillets, 120g each, all same thickness (Main) |
| 8 pieces | Broccoli, cut in half if sticks too thick |
| 1 serving | Coriander leaves, to garnish |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C.
- To make salsa, place coriander, garlic, lemon, capers and anchovies in blender. Blitz a few times then add oil and mix to combine. Fold in spring onion and chilli.
- Into the centre of 4 sheets of baking paper 30 x 20cm place some broccolini, a piece of salmon and a dollop of salsa reserving half for serving. Sprinkle with salt and freshly ground pepper. Tie the parcels neatly with string.
- Place on tray and bake for 15-20 minutes depending on the thickness of your salmon.
- Remove and serve hot — opening the parcels carefully. Garnish with the reserved salsa and a few coriander leaves.
