Delicate Baked Wild Alaskan Salmon Parcels
A dish that looks as good as it tastes and is sure to impress anyone you serve it to.
This is perhaps the fanciest looking of all our baked salmon recipes, so it involves a little more fuss, time and effort. It’s great for impressing guests though, so if you want to serve them a dish that looks fantastic and tastes sensational these Baked Wild Alaskan Salmon Parcels really deliver. Like all our baked salmon recipes this shows you how downright adventurous and exciting a can of John West Salmon can be, when you use it for more than just a sandwich.
To prepare our Salmon Parcels Recipe preheat the oven to 200°C / Fan Oven 180°C / Gas Mark 6.
Cut out 4 x 30cm (12 inch) squares of baking parchment or foil.
Halve the contents of the John West Salmon cans and place onto the centre of each piece of parchment or foil.
Mix the vegetables together, and share them between the parcels. Top each one with a knob of butter, a slice of lemon and 1 tablespoon of wine. Season with black pepper.
Fold the paper or foil over the fish and vegetables, scrunching it up to seal tightly.
Place on baking sheets and bake for 12 to 15 minutes.
Unwrap the parcels and serve, garnished with dill sprigs.
Courtesy of the Alaska Seafood Marketing Institute.
- 1 can John West Wild Red or Pink Salmon (213g)
- 1 leek, finely sliced
- 1 carrot, cut into fine strips
- 1 bulb of fennel, finely sliced
- 4 small knobs of butter
- 4 slices of lemon
- 4 tbsp dry white wine
- Freshly ground black pepper
- Dill sprigs, to garnish