#salmon foil parcels

[bhglivebetter]

Grilled Mediterranean Salmon in Foil The grill is a quick and simple way to prepare these salmon foil parcels. A delicious summer evening meal includes salmon fillets, cherry tomatoes, herbs, and olive tapenade that have been barbecued. 2 tablespoons black olive tapenade, freshly ground black pepper to taste, 1 basket cherry tomatoes quartered, 1/2 teaspoon salt, 4 salmon filets with skin, 4 small fresh thyme sprigs, 8 basil leaves, 4 tablespoons extra-virgin olive oil, 4 pieces aluminum foil, 1 small shallot finely chopped

[peckraiden]

Salmon - Grilled Mediterranean Salmon in Foil The grill is a quick and simple way to prepare these salmon foil parcels. A delicious summer evening meal includes salmon fillets, cherry tomatoes, herbs, and olive tapenade that have been barbecued.

[bergzerk]

Grilled Mediterranean Salmon in Foil - Seafood Main Dishes These salmon foil parcels are quick and easy to make on the grill. Salmon fillets, cherry tomatoes, herbs, and olive tapenade are barbequed for a perfect summer evening meal.

[cecilgershwinpalmeraskblog]

What DID you have for lunch today Cecil? :3

*gasp* FINALLY!

I’VE BEEN WAITING FOR SOMEONE TO ASK ME ALL DAY (after lunch of course)

Well, *Claps hands together then pulls up a chair, sitting down*

My wonderful Carlos actually made lunch today! He made us a wonderful meal of Salmon and noodles.

It sounds odd, but trust me- it is THE BEST THING.

Soft noodles (ordered from only the finest local Chinese takeout place)

Salmon fillet cooked in foil parcel with garlic, ginger soy sauce, coriander honey and lemon juice. Gently cooked at 338 degrees for twenty minutes.

And finally, the pièce de résistance of the dish:

Oven-cooked kale (until crispy) coated in sugar, salt, and balsamic vinegar.

Just- *chefs kiss* IMMACULATE.

Oh! And I can't forget one of the most important parts: it was made with love. And care. And, you know- by Carlos. Anything he makes is immediately good.

[cdiaz1986]

Grilled Mediterranean Salmon in Foil Recipe These salmon foil parcels are quick and easy to make on the grill. Salmon fillets, cherry tomatoes, herbs, and olive tapenade are barbequed for a perfect summer evening meal.

[ketodietrecipe6]

Soy & butter salmon parcels 👉Save this post for recipe. 👉Follow @ketodietrecipe6 to get dialy Keto tips and recipes. 👉 Complete Keto diet free E book, Link in bio Nutrient Unit kcal 307 fat 22g saturates 7g carbs 5g sugars 5g fibre 1g protein 21g salt 1.1g Ingredients 2 tbsp butter 4 x 100g skinless salmon fillets 2 tbsp low-salt soy sauce 1 tbsp honey 1 tbsp sesame seeds 2 sliced spring onions For the cucumber salad 1 cucumber, finely sliced few drops sesame oil Method STEP 1Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Cut four pieces of foil that will easily wrap a piece of salmon and lay them on the work surface. Spread a little butter onto the centre of each piece of foil to stop the salmon sticking. Lay the salmon on top. Mix the soy with the honey and divide it between the parcels, pouring it over the salmon. Dot any remaining butter on top and then fold the foil around the salmon tightly to make a parcel. STEP 2Put the parcels on the barbecue or griddle and cook for 5-10 mins. Check one parcel to see how it’s getting along but be careful – it will be hot. Once the salmon is cooked, open the parcels and scatter some sesame and spring onion into each. STEP 3 Mix the cucumber with a few drops of sesame oil and season with a little salt. Serve the salmon with the cucumber salad. #ketotransformation #ketodoctrine #ketofood #lowcarbfood #lowcarb #lowcarbdiet #latepost #lowcarmeals #lowcarbrecipes #lowcarblifestyle #lowcarbfriendly #fattofit #foodie #fitmom #fitness #fatloss #fitness #healthyfoodshare #healthymeals #healthylifestyle #healthyfoodlover #healthyfood #health #ketobreakfast #ketolunch #ketoforbeginners #ketofoodie #ketofeiendly #keto #ketodiet #ketosnacks (at USA) https://www.instagram.com/p/CmJlfbzyhCX/?igshid=NGJjMDIxMWI=

[frenchvocab]

papillote papillote /papijɔt/ feminine noun 1 Cooking (papier aluminium) foil parcel; (confiserie) chocolate sweet British, chocolate candy US (wrapped in silver paper); (sur côtelette) frill faire du saumon en papillote to cook salmon in a foil parcel 2 (pour les cheveux) curlpaper 3 Religion (dans judaïsme) lock

[ladyanneboleyn2]

Grilled Mediterranean Salmon in Foil Recipe | Allrecipes

[111laurab111]

Coconut and lime salmon parcels

9 Ingredients

4 Method Steps

1 zucchini, thinly sliced crossways

1 red capsicum, seeded, thinly sliced

4 Coles Tasmanian Skinless Salmon Portions

165ml can coconut milk

2 tbsp lime juice

2 tsp fish or oyster sauce

1 tbsp Brown Sugar

1 lemongrass stem, pale section only, finely chopped

450g long-grain rice

Step 1

Preheat oven to 220°C. Cut four 30cm squares of baking paper and four 30cm squares of foil. Place baking paper over the foil. Divide the zucchini

add capsicum evenly among squares of baking paper. Top with salmon. Combine the coconut milk, lime juice, fish sauce, sugar and lemongrass in a bowl. Pour evenly over the salmon and vegetables.

Step 2

Bring 2 sides of the foil and baking paper together and fold over twice. Fold the ends to enclose filling. Place on a baking tray. Bake for 8-10 mins or until the salmon is just cooked through.

Step 3

Meanwhile, cook the rice following packet directions.

Step 4

Season salmon and serve with rice.

[kitchenexperiments]

Fish in a bag (?!)

I know this doesn’t look the most appetizing, but I promise it’s good! I used this recipe from the BBC as a basis: https://www.bbc.co.uk/food/recipes/how_to_make_trout_en_49680 , but adapted it slightly to my needs (I mostly adjusted temperature and cooking time, and added more vegetables) 

Fish in a bag (feeds 1)

-1 bulb of fennel (or two, if your supermarket, like mine, offers only insanely small ones), finely sliced

-1 onion (I used a shallot), finely sliced

-`tomato, sliced

-1 fish filet that is fairly flat (the recipe recommends sea bass, trout, or cod - I used salmon, because I like it more) 

-a squeeze of lemon juice

-1 teaspoon of chopped dill (I used dried because I forgot to buy fresh)

-1 tablespoon of capers (those who read the original recipe will note I increased this significantly)

-about a tablespoon of white wine.

Preheat the oven to 220C (the original recipe says 200, but my oven usually takes a bit more to work properly). Cut out a piece of baking paper large enough to comfortably fold over your piece of fish and a square of tin foil of the same size. Lay a square of baking paper on top of each piece of foil. I put mine in an oven proof dish, to prevent fish-related disasters in case any leakage occured. 

Heat some olive oil in a frying pan and fry the fennel and onion until softened. Put this on your baking paper, and layer the sliced tomatoes on top. Drizzle pver a squeeze of lemon juice, and season with salt and freshly ground black pepper. Sprinkle over the chopped dill and a few capers. Poor over some white wine. 

Fold the foil and paper over the fish and double-fold each edge to make a sealed parcel. Fully seal the parcel, but not be too tight, as it needs to expand in the oven as it cooks.

Place the parcels on a baking tray and bake for ca. 25/30 minutes, or until the fish is just opaque and cooked through (the recipe gave 12-14 minutes, but my fish was still barely hot and almost raw at this point). Serve the parcels on each plate so they can be opened at the table.

[bryonyashaw]

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How to make Home Made Fishcakes, colouring bookmarks and making a sensory play relax ball.

INGREDIENTS

450g potatoes 🥔

460g skinless/boneless salmon

1tbsp parsley

1tbsp Chives

1tbsp chopped Dill (I used fresh parsley as no fresh Dill)

2tbsp mayonnaise

2tbsp butter🧈

2tbsp melted butter

Fresh breadcrumbs🍞

METHOD

1. Preheat oven to 200⁰c/gas 6/400⁰F

2. Peel and chop potatoes.

3. Boil potatoes till soft, drain and set aside.

4. Cut salmon into small fillets and place on a sheet of foil. Dot the butter and bake in the oven for 12 to 15 minutes.

5. Cook til the fish is opaque and easy to flake.

6. Remove fish parcel from the oven and mash the potatoes with the juices from the fish (I also added some milk just to loosen up the potatoes a bit)

7. Add the herbs, mayonnaise, fish (check for bones) then mash everything together.

8. Divide the mixture into fishcakes (recipe says 12 but we just made any size)

9. Roll each mixture onto the breadcrumbs then place on a tray, covered, to chill for 30 minutes (won't lie, I skipped the chilling part)

10. Heat oven to 220⁰c/425⁰F/gas 7. Lightly grease a baking sheet and arrange fish cakes on it. Brush with melted butter and bake for 20 - 25 minutes until golden and crisp! (I tried baking in the oven but in the end used to frying pan for a quicker effect)

11. Put on a plate and use whatever vegetables you fancy! (I had it with asparagus and spinach and the children had beans!)

The recipe we use was from the @wildflowerboxes subscription box previously gifted to us (food not included)

SWIPE to see the fish cakes we made!

They do monthly subscription boxes for early years

🌻 Connecting the whole family to nature.

🌻 designed to excite, educate and inspire.

🌻 Perfect ideas for homeschooling families in 'quarantine' or on the weekend!

[aletha411-blog]

Rory O’Connell’s Salmon in a Foil Bag with Lemon, Chili & Mint

Serves 4

80g/5-1/2 tablespoons butter, softened 4 x 150g fillets of salmon, skin removed Maldon sea salt and freshly ground black pepper Pinch of chili flakes Grated zest of 1/2 a lemon 1 tablespoon lemon juice 1 tablespoon mint leaves 4 lemon wedges, to serve

Preheat oven to 200ºC/400°F and put a baking tray in to heat up. Cut a piece of foil about 80cm long and lay it on your worktop. Fold in half from the top down, just to crease the centre line crossways, and open it out again. Rub the lower half of the foil, where the fish will be sitting, with some of the soft butter. Place both pieces of {rinsed and dried} fish on the foil and season with salt and pepper, chili flakes and the lemon zest. Pour the lemon juice over and dot the remaining butter on top of the fish. Fold the top of the foil down and seal the sides with two sharp and definite folds. Seal the mouth of the bag with two more tight folds – there should be plenty of space around the fish inside the bag to allow for steam to build up during cooking. Place the parcel on the heated tray and cook for 15 minutes, by which time the bag should be inflated like a balloon {mine did not inflate but it still cooked perfectly}. While the fish is cooking, coarsely chop the mint leaves. Slash open the bag along the top of the foil and sprinkle the chopped mint all over the fish. Serve immediately, on hot plates with lemon wedges, making sure you spoon the buttery juices over the fish first.#

[socialdistancingdiaries]

Salmon Dinner 11/05

I wanted a simple salmon for dinner. This recipe is so easy but soooo good. I had the salmon with rice and some cucumbers on the side.

Serves 1

You will need: 1 salmon fillet 1/3 cup diced red onion 1 clove garlic 1 spring onion 1 chili 1 tsp olive oil 1 tsp paprika 1 tsp salt 1 tsp pepper 1 tsp Chinese 5 spice seasoning 1. Chop garlic, onion, spring onion and chili. 2. Next dress the salmon in olive oil, paprika, salt, pepper and Chinese 5 spice seasoning. Make sure all sides are coated well. 3. Make a little foil parcel and place each salmon in separate parcels. Add the chopped ingredients on top and around each salmon. 4. Close the parcel on top loosely and put it in a pre heated oven for 30 mins at 200 degrees C et voila

[victorianlibrarian]

Tomorrow is the last brunch of 2017 for the Glasgow Chapter of Geek Girl Brunch! Our theme is Christmas Films, and tonight I’ve been putting the final touch to brunch activities. So how can I not write today’s Christmas Feast blogpost about the food in Christmas films? I’ve already written one post on the four food groups in Elf, so today I thought I would look at something grittier, if you can imagine that adjective been applied to a Christmas film, but still funny. Hello, Trading Places (1983)! If you haven’t seen it, it’s very funny, rather clever, but also difficult to watch in places. To avoid potential spoilers, here’s the film poster to provide a buffer.

Source: Vintage Movie Posters

The film takes a good look at racism, and some scenes are genuinely horrifying. Having watched the film again a few days ago – it’s on the Sky Christmas film channel a lot at the moment – the rich white men in their members’ only club, refusing to help the homeless Billy Ray Valentine as one of their own falsely accuses him of theft, as police surround him and point their guns at him, could easily happen now, and could easily become a murder, in Trump’s America. Such scenes make Dan Akroyd’s blackface disguise on the train a really strange choice, at best. While disguises chosen by the other characters are inexplicable, and Jamie Lee Curtis’s ridiculous Austrian/Swedish ‘milkmaid gone backpacking’ outfit almost as infuriating, the blackface is the worst, and is completely unjustified by the plot. There’s no excuse (or for the aforementioned milkmaid, to be clear). I recommend reading Hadley Freeman’s discussion of Trading Places as her guilty pleasure.

Having just written that paragraph, I feel incredibly superficial in returning to my original theme. Is the more serious issue trivialised by my continuing to write about delicious food? The latter was all I initially intended to discuss today. I will try to get back to that thread, and hope that it is not too jarring.

I’ve created a Trading Places feast using recipes from the BBC’s excellent collection. If you are stuck with an odd assortment of food, and don’t quite know what to make with them, use the Ingredients A to Z to see what comes up.

Coleman will bring hors d’oeuvres and mimosas (made from champagne and orange juice, popular drinks for different reasons in the story), as you settle down in front of a roaring fire. Then, given that the stock market value of different foods and drinks is also an important part of the plot, the meal proper will start with ‘Christmas Pâté with Pistachios’, which contains pork belly and liver (not that of cattle or hog, unfortunately, merely that of the humble chicken, but we must endure).

Christmas pâté with pistachios. Source: Four Magazine

Christmas pâté with pistachios

Preparation time: less than 30 mins Cooking time: 1 to 2 hours Serves 8

A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. By Michel Roux Jr, from Christmas Kitchen with James Martin Equipment: You will need a 1.5 litres/2½ pints terrine mould.

Ingredients

3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon

Method

Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside.

Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.

Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.

Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.

Bake in the preheated oven for 1 hour 15 minutes.

Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

The main course in a Trading Places feast has to be created around a whole salmon.

Source: A Dash of Cinema

If you wish to steal yours from your former employer’s staff Christmas party, then eat it on the bus, more power to you, but I’m looking to create a fancier dish as befits a proper feast. Roasting the whole salmon seemed like a wonderful idea.

Whole roast salmon. Source: BBC Good Food.

Preparation time: less than 30 mins Cooking time: 30 mins to 1 hour Serves 12

A classic dish good at buffets and for large number of guests. Can be prepared in advance.

Ingredients

1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned 4 sprigs fresh parsley ½ lemon, sliced 2 bay leaves 150ml/5fl oz dry white wine 2 tbsp vegetable oil

Method

Heat the oven to 190C/375F/Gas 5.

Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.

Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.

Bake the fish for 50-60 minutes.

Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress.

I would choose to serve it with charred asparagus tips and baked potatoes with wonderfully crispy skins. Doesn’t that sound fantastic?

In the film, Coleman prepares crêpes Suzette at the dinner table as Winthorp and Penelope are eating their main course. I couldn’t resist using James Martin’s recipe which involves a “sticky orange sauce and a creamy citrus syllabub”, once again because of frozen orange juice’s starring role.

Clementine syllabub and crêpes Suzette. Source: BBC Recipes.

Ingredients

For the syllabub

250g/9oz mascarpone 1 heaped tbsp icing sugar 400ml/14fl oz double cream 2 clementines, 1 juiced, 1 sliced 200g/7oz ready-made orange or passion fruit curd 2 sprigs fresh mint

For the crêpes

125g/4½oz plain flour 1 free-range egg 300ml/10½fl oz milk 25g/1oz butter

For the sauce

75g/2¾oz caster sugar 50ml/2fl oz brandy 4 clementines 1 lemon, juice only 25g/1oz unsalted butter

  Method

For the syllabub, whisk the mascarpone and icing sugar together in a large bowl until smooth. Gradually pour in the double cream, whisking continuously until the mixture is pale and thick.

Fold in the clementine juice and orange or passion fruit curd to create a ripple effect.

Spoon the syllabub mixture into a piping bag and pipe it into glass serving dishes. Top each with a slice of clementine and a sprig of mint. Chill in the fridge until ready to serve – the syllabubs will keep in the fridge for 3-4 days, covered.

For the crêpes, whisk the flour and egg together in a large bowl. Gradually add the milk to form a smooth batter with the consistency of double cream.

Heat a little of the butter in a frying pan over a medium heat. Add a ladleful of the crêpe batter to the pan and swirl to coat the bottom evenly. Fry for 1-2 minutes, then flip the pancake and cook for a further minute, or until golden-brown on both sides. Remove the crêpe from the pan and place on a sheet of greaseproof paper. Keep warm.

Repeat the process with the remaining butter and crêpe batter, stacking the crêpes between layers of greaseproof paper.

For the sauce, heat the sugar in a frying pan over a medium heat until the sugar melts and caramelises. Add the brandy and set alight with a match. Allow the flames to flare up and die down. (Caution: Keep the flames away from your eyes and face and make sure the extractor fan is not turned on). Stir in the juice from 2 of the clementines, the lemon juice, and the zest from 1 clementine, then segment the last 2 clementines and add them to the pan. Finally, stir in the butter until it has melted and the sauce has thickened.

To serve, fold the crêpes into quarters and arrange on serving plates. Spoon over the warm orange sauce. Serve the syllabub alongside.

Would you like a coffee and eggnog, back in front of the roaring fire, to finish your evening?

This post is brought to you by BBC2’s The Sweetmakers at Christmas, which was on in the background while I was writing. Even with only one eye on the TV, it was fascinating, and very timely for my Christmas Feast blogging series. Quick! To the iPlayer!

15 December 2017: Christmas film feasts Tomorrow is the last brunch of 2017 for the Glasgow Chapter of Geek Girl Brunch! Our theme is Christmas Films, and tonight I've been putting the final touch to brunch activities.

[lindajonesweb-blog]

Four easy ways to master fish!

Make quick, tasty meals full of protein and Occupational healthy fats with tips.

Start Simple

People tend to over complicate everything when they cook. if you are not used to cooking fish, keep it simple. as a first thing to try, wrap your piece of fish in a bit of foil- with some stock or white wine and a few sliced onions to make a sealed parcel and put that in the oven at 180*C/gas 4. When the whole thing puffs up into a nice firm parcel, it's cooked.

Buy Fresh

The most supermarket now has a decent fish counter and if you can get fresh fish, that’s great. I would not go far frozen fish because as soon as it starts to defrost then the moisture and the juice come out. chefs buy whole fish and fillet and portion it, but for day to day life if you get a piece of fish in a packet from the supermarket there’s nothing wrong with that.

Know your oil

When I am cooking fish I use British rapeseed oil because its high in omega 3, its lower in cholesterol than olive oil, and its local rapeseed oi; is a third of the price of olive oil and you can use it for anything - roasting pan-frying - whereas with olive oil most people don’t know what they are buying. For example, you would not use first cold-pressed olive oil to cook - you use it for salads.

STEP UP YOUR SALMON

If you want to try something more ambitious, get a piece of salmon or trout with the skin on. Heat the pan to medium heat for two or three minutes, add a little rapeseed oil, then add the fish skin - side down. pass it down gently with a spatula to make sure it cooks evenly and doesn’t curl up- you are looking for nice crisp skin. when it becomes golden brown after three- or four-minute flip it over onto the flesh side, having seasoned it lightly with salt and pepper.

           Fry it for another six or seven minutes depending on the thickness of the fish. you want to cook it medium, not till it’s all dry and starting to turn white, once it's cooked, add a squeeze of lemon juice for a bit of acidity, and kohlrabi, mixed with yogurt and chopped green chili.

[daddelicious-com]

Glazed salmon with Chinese-style veggie rice 🥣 This salmon dish is from the new @annabelkarmel cookbook which I've been wanting to recreate since meeting with the lovely Annabel last week. Delicious and nutritious, it went down an absolute treat - I'll definitely be making it again! Save the recipe and give it a go. Swipe to see my video ➡️🤗 ~ Ingredients (made for 4): 4 salmon fillets, cut into cubes 1 large banana shallot, finely chopped 1 carrot, finely diced 1 red pepper, deseeded and finely chopped 1 garlic clove, crushed 500g cooked rice 80g frozen garden peas 80g sweetcorn 2 tbsp soy sauce 2 tbsp sweet chilli sauce Sauce: 2 tbsp tomato ketchup 2 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tbsp white wine vinegar ~ Method: 1. Preheat oven to 180C. 2. Mix all sauce ingredients in a small bowl. Put the salmon cubes on a piece of foil, pour over the sauce and seal the foil to make a parcel. Bake in the oven for 12-15 mins. 3. While the salmon is cooking, heat some oil in a pan over a medium heat. Add a knob of butter, then add the shallot, carrot and pepper, and fry for 3 mins. Add the garlic, rice, peas and sweetcorn and fry for another 2 mins. Add the soy sauce and sweet chilli sauce and mix well. 4. Spoon the rice into bowls and arrange the baked salmon on top with a drizzle of the sauce from the foil. ~ @daddelicious (at London, United Kingdom) https://www.instagram.com/p/BxNDdN0lp66/?utm_source=ig_tumblr_share&igshid=xal4l9y3ejlo