This is such a fresh and healthy way of cooking. So simple too. You pretty much just whack everything in a bag and voila, a beautiful dinner is heading your way.
– 2 x Wild salmon fillets
– 2 x Banana Shallots
– 1 x Lemon
– Small bunch of chives
– Splash of white wine
Serves – 2
Step 1 – The prep
Peel and thinly slice the shallots. Zest the lemon and then thinly slice. Stack the lemon slices and then chop them in half. Finely chop the chives.
Step 2 – The build
Lay out two squares of baking paper approx. 40cm each. In the centre of each square lay out 2 rows of shallots slightly overlapping so you end up with a base layer of shallots just larger than the salmon fillet. Place a salmon fillet on each layer of shallots. Gently press the lemon slices against the salmon fillets so they form a wall down each side.
Step 3 – The pack
Sprinkle each fillet with lemon zest and sprinkle with chives. Season each salmon fillet and add a splash of white wine to each. Carefully bring the sides of one of the pieces of baking paper and fold together to form a parcel. Repeat with the second piece of paper to form 2 parcels. Place the parcels on a baking tray.
Step 4 – The bake
Bake the parcels at 200 for 20 mins.
Step 5 – The serve
Place each parcel on a plate so that each diner can enjoy the aroma when they open their parcel. Serve with steamed veg of your choice.