Salmon is my favourite fish and living in Scotland I can get the most beautiful salmon. The fish here in Scotland is some of the best I've ever tasted, I'd even go so far as to say the salmon is the best I've ever had.
One of the things the Scottish are good at is promoting and supporting local produce. Even in the supermarkets you can buy locally sourced fish, meat, fruit and vegetables, so I can get easily can my hands on good quality fish for a good price.
Working out what to eat at first was a little tricky, especially as I had so many good recipes to share that use nightshades, like some sweet and spicy stuffed peppers. The first few meals I ate were mainly salads because I knew I could eat load up on veggies and top it with either tuna, chicken or beans.
I love salads, don't get me wrong, but when it is all you feel like you can eat it gets monotonous very quickly. I wasn't enjoying the salads I was making for dinner because I'd already had one for lunch and one for lunch and another for dinner the day before. I've become salad-ed out. I'm bored of salads (I never thought I'd say that).
After eating, or should I say picking at, another bowl of salad, and not enjoying it, I thought 'I'm a food blogger, I can come up with something delicious'.
I'm a serial list maker, so I consulted my journal for my recipe ideas/scribbles. I'd penciled this recipe in my book months ago, if it isn't written down on a list I'm likely to forget it about it, but even though I'd written it down I'd never got around to experimenting with this recipe.
But my lists saved me, as I had written it down, and going on this anti-inflammatory diet gave me the chance to finally try it. I don't why I had sidelined it in favour of other recipes and not made it earlier, as the seven simple ingredients of salmon, quinoa, peas, asparagus, lemon, herbs and olive oil make a beautiful meal.
As I can't use tomatoes to flavour my dishes, citrus fruits have been my go to flavouring, but that has limited my meals, as you can't make meals like spaghetti bolognese using lemons or oranges, but quinoa works superbly with it.
If you've got guests coming over for dinner and you want to impress them why not serve them their dinner in a parcel that they can open? Watch their faces as they prize open their dinner and the fragrant steam billows out. They will be a great talking point for any dinner party.
James was surprised when I walked out of the kitchen with the pretty parcels. He hadn't expected me to serve the dish in the parchment. He said he felt like I was serving him food from an upmarket restaurant. Cue cheesy grin :D. That made me a happy girl.
But seriously these tasty packages make a statement. They're that good. Fresh, aromatic, succulent salmon, fluffy quinoa, and healthy.
As well impressing dinner guests, baking the salmon in parchment parcels steams it perfectly, making it delicate, juicy, flaky, so that when your fork touches it, it just falls apart, and adding the herbs and lemon to the parcels means both the quinoa and fish infuse with the delicious aromas.
I've prepared the recipe with the ingredients you need per parcel, so you can cook this recipe for one, two, three, four or more guests, family and friends or even just make yourself a gorgeous meal because everyone deserves to eat prettily.
Salmon, quinoa and herb parcels
Prep Time: 15 mins
Cook Time: 25 mins
Keywords: bake steam dinner diary-free gluten-free pescatarian vegetarian soy-free wheat-free low-sodium nut-free quinoa salmon peas fish
Ingredients (Recipe per parcel)
- 1/3 cup quinoa (uncooked)
- 1 salmon fillet (boneless if you can)
- 1/3 cup frozen peas
- 1/2 lemon
- 2 oz (55g) asparagus tips
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp extra virgin olive oil
- Preheat the oven to 180C/350F.
- Toast the quinoa for a couple of minutes on the stove/hob and then add boiling water and cook for 12 - 15 minutes until grains are light and fluffy and all the water has gone - but be careful it doesn't burn.
- If there is a little water left drain through a sieve/strainer.
- While the quinoa is cooking, chop the asparagus and herbs (if you haven't already).
- Cut a piece of baking parchment into a large square - big enough to fit the quinoa, veg and salmon in and for it to be turned it over
- Once the quinoa is cooked mix in the peas.
- Place the parchment on a baking sheet, spoon the quinoa and peas into the middle and flatten with the back of the spoon.
- Drizzle a little lemon juice on the quinoa and top it with the salmon, then chop it into quaters and place around the fish.
- Tumble the chopped asparagus around the salmon , sprinkle on the herbs and drizzle with extra virgin olive oil.
- Fold the baking parchment in half and scrunch it a little to hold - don't fold the top too tight as you want to steam the fish - and fold over both ends. You can use a little extra olive oil or even an egg wash to hold the parchment down.
- Place the parcels on a baking try and bake in the oven for 25 minutes.
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What is your favourite fish?