Parcel-Baked Frozen Salmon with Ginger and Chives

Posted: May 26, 2015 in CookBlogShare, Cooking with Herbs, Fish, Savoury
Tags: , , ,

How I wish Saturday has more than 24 hours!

With a full 5 workday-week, Saturday is considered my least demanding day of the week. It’s the ONLY day of the week when I could dilly-dally a wee bit more and do some shopping, as shops are closed on a Sunday whilst Monday through Friday are just out of the question *sigh*

With Saturday being my no-pressure day, I often opt to prepare hassle-free meals. Nope, no instant meals BUT meals cooked from scratch with fresh and/or frozen-fresh ingredients!

Oh, by the way, here’s one I made last Saturday. It was deliriously yummy!
  
Shining Bright like a Parcel …

En papillote. That’s French meaning “in parchment”. This is one of my favourite methods of cooking a QUICK meal – simple, fast and fresh! As you can tell, I’m so venturing into shortcuts and time-saving beelines. LOL!

A parchment paper is typically used for this method of cooking. Other alternatives are using aluminium foil or paper bag. Since I ran out of parchment paper, I resorted to using aluminium foil. Yup, the bright and shiny roll of ‘”metallic paper” 🙂

Here’s how I made my Bright and Shiny Parcel in less than 1 hour, from prepping to serving. This is one of my favourite executions. So easy that I’m almost ashamed to have this post published *blush*

Ingredients

(Serves 4)

  • 4 pieces frozen salmon (thawing not necessary)
  • 1 big red onion, sliced thinly
  • 4 cm root ginger, sliced thinly
  • 4 stalks spring onions, washed and cut in 4 cm length
  • 1 medium-sized carrot, julienned
  • 2 stalks lemon grass, cut on the bias and not too thin
  • Chives

Seasoning ingredients

  • Shaoxing wine, or any type of white wine (if not using, use water)
  • Sesame oil
  • Coarse sea salt
  • Freshly milled black pepper
  • A pinch of fish stock cube

Garnishing

  • Cherry tomatoes
  • 1 lemon, quartered

Direction

  1. Pre-heat oven to 200 deg C
  2. Cut 4 big sheets of heavy-duty aluminium foil and then another 2 sheets. Cut the 2 sheets in half and place each half on the centre of each big sheet of foil
  3. On each foil, assemble the bottom layer with onion, ginger, spring onion, carrot and lemon grass, leaving some for the top layer towards the end. Sprinkle some salt and pepper
  4. Place the salmon on the bed of herbs and continue laying the top layer with the leftover onion, ginger, spring onion, carrot and lemon grass. Finally top it off with some chives , freshly milled black pepper and a pinch of fish stock cube
  5. Start folding the aluminium foil the way you feel would secure the fish in while baking the parcel in the oven. Before the foil is completely sealed, add some liquid, ie wine or water and drizzles of sesame oil
  6. Bake for 32 to 38 minutes (Note: timing depends very much on the type of oven you own)
  7. Done!

   
    

I know, I know… Don’t use aluminium foil to store foods that are high in acids! That’s the reason why I included the lemon wedge and cherry tomatoes right after the salmon’s done and out of the oven and right before serving 😉

Yums!

   
  

Useful notes:  

  1. It is best to consume the baked salmon the day it is served in the foil – fresh! If kept too long in the foil (eg refrigerated for a few days), small amounts of aluminium may migrate into the food, creating a metallic taste in the food. They are said to be not harmful, but are certainly not appetizing. I never have this problem (touch wood), because I tend to prepare the right amount of parcels for each serving. They never last after one sitting 😀
  2. I used frozen salmon which took a longer baking time. If fresh salmon is used, the baking time is definitely not 32 – 38 minutes. To test for doneness, insert a metal skewer or fork into the salmon. It is done as it begins to flake. Always check for doneness at the minimum baking time.

As Chives were one of the ingredients used in this simple yet delectable dish, I’m joining in the May’s Linky Party for Cooking with Herbs over at Lavender & Lovage’s Wild Garlic and Chives” theme.

I’m also linking this post to #CookBlogShare 15 which is guest-hosted by Angela from Patisserie Makes Perfect this fortnight on behalf of Lucy from Supergolden Bakes.

  
And also to Tasty Tuesdays Live hosted by HonestMum

  
Life is too short to waste too much time on one big thing, when you can do wonders with many little things!

Carpe Diem!

Happy mid-week!

Cheers!

 

 

 

 

 

 

 

 

 

 

 

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Comments
  1. This looks amazing. I love salmon and it can take so many strong flavours. Thanks for linking to #CookBlogShare

  2. Nasifriet says:

    Thanks! This method of preparing salmon is our favourite. We love it😊

  3. Doreen says:

    Hi Dora,
    I like to cook my chicken in a parcel too.
    Yours with Salmon looks real yummy!!
    mui

  4. Kay says:

    Looks delicious and I’m sure it was delicious. And it’s vegetarian! I like!

  5. Nasifriet says:

    Hi Doreen, it’s great and so simple, isn’t it? Not only that, the meat stays moist, as the liquid evaporates and traps in the sealed parcel. My family loves their fish done this way😄

  6. Nasifriet says:

    😊 thanks, we all love it!

  7. this looks sooooooo good! Shall definitly make this in the future, I love the no nonsense bung it in some tin foil and leave it kind of thing this has going on!

  8. Nasifriet says:

    Thanks! Me too… Love this method of cooking, but best is to use fresh ingredients, of course 😉

  9. Wrapping fish in a parcel and cooking is just so yummy isn’t it? Sealing in all that flavour and juices …hmmm! Great photos too xx

  10. Nasifriet says:

    Absolutely! And it’s healthier too, with all the nutritious goodness being retained fully in the parcel. Thanks for your comment on the photos 😊

  11. wheelie38 says:

    I love cooking fish in foil it’s so easy and stress free, just what you want on the weekend. I’ll tweet #TastyTuesdays

  12. Nasifriet says:

    Thanks for dropping by wheelie38. This is indeed one of my favourite methods of cooking fish! So easy, isn’t it?

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