Salmon Parcels

Salmon Parcels

We’re really trying to embrace winter this year and have become lightening-fast sledders thanks to the hills of Christie Pitts. But I can’t lie – the best part of winter is done for me. I always feel like post-December is just a little harder. The fact that flu season will be making its presence felt from now until April doesn’t help. As well as neurotically insisting that everyone wash their hands every time they step in the door I’m trying to increase the vitamin content in our meals.

I’m very lucky to have two kids who like fish, particularly salmon. Salmon gets a lot of praise for rocking out the omega 3s (so important for brain and cardiovascular function) and deservedly so. But salmon merits a place on your plate for its high levels of Vitamin D (excellent for immunity) and B (vital for growth and the production of blood cells). If you’re worried about Mercury (and it’s probably worth worrying about, sadly) then try to choose wild-caught salmon which has much lower levels than farmed fish. If your kids aren’t as keen as mine on fish, then maybe serving it as a little parcel will help your cause? Who doesn’t like a present?

photos by Maya Visnyei

I love the way this recipe comes together – it’s almost an all in one. You just throw the veggies and fish together in a parcel and get it in the oven. Asparagus and mushrooms would also be a nice combo with salmon if that’s what you’ve got handy. I’ve written this recipe to make two pieces of salmon – my kids would probably share one of these but you could ball park one per adult and older kid. You might need to double it for a family of four. To give this meal a bit more heft, I serve it with a side of rice.

Salmon Parcels

Ingredients

  • 2 salmon filets
  • 1/2 carrot, cut into matchsticks
  • 1 red or yellow pepper, cut into matchsticks
  • 1 baby bok choy, the white part cut into matchsticks, the green part cut into ribbons
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 tsp low sodium soy sauce
  • 1 tsp ginger, minced

Method

Preheat your oven to 400 degrees.

Wash and prep your veggies.

Whisk together the oil, vinegar, soy sauce and minced ginger and toss with your veggies

Cut two square pieces of parchment, each piece about 12" by 18" square.

Once you've got your square, cut the largest heart shape you can with it.

Fold it in half down the middle and make a crease

Place your parchment on the baking sheet and put half of your veggies down on one half of the heart. Then place one piece of fish on top of the veggie bed.

Fold the heart closed and fold and pleat the edges until it is sealed.

There will be a little bit at the end that you'll have to tuck under.

Don't worry about making it perfect, just make sure it's completely sealed so the steam and heat will stay inside.

Repeat with your other parchment heart and the other half of your veggies and last piece of fish

Bake for 15 minutes.

Remove and slip the parcels right onto a plate and slice open with scissors.

Careful! Steam will come out fast so make a small cut first to allow a bit to escape before cutting more.

 

 

 

 

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7 Comments

  1. Louisa
    January 08, 14:21 Reply

    Just so’s you know, dear Ceri el al,recipes for feeding a healthy family, for chefs strapped for time, also work extremely well for fitness-head spinsters who never learned how to cook. From one of the latter, thanks soooo much for the kitchen hand-holding. As soon as I move to a flat with an oven I’m trying this one for sure. xoL

  2. Ceri Marsh
    January 08, 14:28 Reply

    Darling Louisa! How lovely to see your name pop up here. We actually get lots of feedback from non-parents of all colours and feathers, such as hot babes like yourself, and it pleases us no end. Do let me know if you end up trying it. And also if there’s anything else you want us to recipe test for you. xoxoxoxoxC

  3. Dana
    May 22, 19:03 Reply

    I love salmon, but my husband hates the smell, is there a way to use the grill to cook this?

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  5. Melissa B
    January 17, 09:00 Reply

    Made these last night for dinner (served with brown rice too) and loved them! From the time I got home from work to the time we were eating was less than half an hour. Will definitely be adding these to my weekday dinner rotation. Thanks!

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