Updated: Jul 24
This is quite a quick meal to make for those who work during the week. I decided to use honey to season the salmon to give some sweetness to complement the garlic flavour.
When you baking it in the oven with it's aluminium parcel, the result is a tender piece of salmon with a beautiful golden glaze. It makes the salmon look so appetising and tender looking. The colour is so amazing.
I would advise to take it out of the package with a spatula so that the salmon doesn't fall apart. That is how soft it is when you wrapped it up in a parcel. I will add that if you are going to use this method get salmon without the skin.
In addition to that, you have the deep green buttery crunchy kale and the mange toute. These go well with the tender, flaky salmon and fluffy, herby potatoes. These array of colours make a delicious dish
Prep: 20 mins
Cooking time: 1 hour and 20 mins
-4 fresh salmon fillets
-1 pack of raw prawns
-1 pack of mange toute
-1 pack of kale
-1 spring onion
-2 Tbsp Lemon Juice
-1 Tbsp of honey
-1 Tsp of parsley
-1 Tsp of dill
-1 Tsp of garlic paste
-1 pack of baby potatoes
-1 Tbsp Butter
-Salt and pepper to taste
Wash and prep the salmon and baby potatoes.
Season the salmon and with lemon juice,, honey Dill and garlic paste.
Leave the fish to marinade for 30 mins.
Season the baby potatoes.
Place the baby potatoes in a Pyrex dish.
Put in the oven at 180 degrees.
Place the salmon and the Pyrex dish and fold the aluminium foil to cover the salmon
Place the salmon parcels into the oven.
Fry the mange toute in a frying pan on medium heat in butter.
Fry the kale in butter on a medium heat.
Serve on a plate.
Garnish with parsley.