Huon Salmon Fish Parcel

This recipe was presented by Ben Milbourne as part of our first episode of Huon Salmon’s Secret Pantry Business Facebook Live Series!

These parcels are versatile and super easy to make! Feel free to change the vegetables and herb selection to suit your own taste.

Perfect to be made the day before and stored in the fridge, or make up a “build your own parcel” station at your next family gathering.

Please note: this recipe (and included photo) was originally created for Ben’s series The Food Lab with a white flesh fish – it is very versatile!

Don’t miss out on future Secret Pantry Business episodes! Watch previous episodes or sign up for updates here – www.huonaqua.com.au/huon-hub/secret-pantry-business/.

Huon Salmon Fish Parcel
Preparation:
10 Minutes
Cooking:
10 Minutes
Serves:
1

Ingredients

  • 1 tbs olive oil (plus a bit extra to finish)
  • 1/2 lemon
  • 1 fresh Huon Salmon portion
  • 2 asparagus spears
  • 1/4 fennel bulb, sliced finely
  • 2 sticks brocollini
  • 1 tomato, cut into wedges and de-seeded
  • 1/4 red onion, finely sliced
  • Salt to taste

Method

  1. 1

    Place a piece of baking paper on foil.
    Drizzle with oil, salt and lemon juice.

  2. 2

    Place Huon Salmon skin-side down on the baking paper.

  3. 3

    Place asparagus on the fish, followed by fennel slices, 2 pieces of brocollini, red onion slices and tomato.

  4. 4

    Drizzle with oil and place the other piece of baking paper lined foil over the top of the fish and crimp the edges to create a parcel.

  5. 5

    Place on the frypan or barbecue for approximately 6-8 minutes depending on fish size, all ingredients will steam inside the parcel.

  6. 6

    Repeat with as many servings as you need.

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