Salmon in a pouch:

Salmon in a pouch:

Prep:           10 mins.

Cooking:      30 mins.

Course:        Main

Serves:        2

Rating:         2:  Easy (except for pin-boning; desirable but not quite essential)

Find:

  • 2 fresh salmon steaks
  • Butter
  • Herbs (fresh dill would be great but……)
  • A lemon or a lime (or lemon/lime juice in a bottle)
  • Seasoning
  • Aluminium foil
  • Oven tray

Method:

  • Wash the salmon steaks and pat dry with kitchen roll.

Just feel with your fingertips along the flesh side of the salmon where the flakes join – can you detect any pin bone ends?  Some cuts of salmon (more towards the head than the tail) have little bones that can be felt with the fingertips.  If you do feel any there, a good sturdy pair of tweezers or similar (I use long nosed electronics pliers myself – they soon shift the stubborn little buggers…) will enable you to just oik them out very quickly and without a great deal of effort.  It just makes the salmon that bit nicer, knowing that there are none left.

  • Take a piece of foil about 30cms square, put it dull side uppermost and lightly butter the centre, where the piece of salmon will sit. Place a single salmon steak onto it, skin down.
  • Spread a little butter over the flesh side, cut the lemon and place two or three slices on top, then very lightly sprinkle with dried mixed herbs or dried dill (sometimes called dillweed), or, if you can get any, laying a couple of sprigs of fresh dill on each piece would be fantastic. Season with salt and ground black pepper.  If you only have the lemon juice and not the lemon, splash that on last – there should be moisture in the foil parcels before they are sealed.
  • Bring two opposite edges of the foil up to meet in the centre, folding the edges together to make a tube, and then fold a seal at each end as well. Each parcel should be as well sealed as you can possibly make it.
  • Place the parcels/pouches onto a metal oven baking tray and put into a pre-heated oven on around gas Mk 5 for 30 mins.
  • Serve with Colin’s wild/Camargue/basmati rice mixture under Rice Types, fresh sugar snap peas and, perhaps, tender asparagus spears. Cor, I can almost smell it – can I come round to yours and try it, please?

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