Salmon in a Parcel with Spring Onion Sauce

Name: Salmon in a Parcel with Spring Onion Sauce
Ingredients: salmon parcels:; 60 ml (4 tablespoons) butter; grated rind and juice of 1 lime or lemon; 30 ml (2 tablespoons) fresh ginger, grated; 4 salmon steaks, each about 175 g; salt and pepper; spring onion sauce:; 75 g butter; 6 spring onions, trimmed and chopped; juice of 1 lime or lemon; pinch of sugar; 45 ml (3 tablespoons) dry sherry; 45 ml (3 tablespoons) cream

Salmon, flavoured with lime and ginger are gently cooked in a paper parcel. Served with the spring onion sauce, this is a perfect dinner party dish.

Published 7 July 2024

Method

Preheat oven to 200 ºC (400 ºF). Cut 4 greaseproof paper rectangles, measuring 30 x 20 cm and grease with the butter.
Place the salmon on one half of the paper. Season the fish with lime rind, juice, ginger, salt and pepper. Fold the other half of the paper over the top. Make small overlapping folds along the edges to seal the parcels. Place the parcels on a baking sheet and set aside.
Make the spring onion sauce. Heat 15 g of the butter in a small saucepan, add the spring onions and cook for 3 minutes until softened.
Add the lime juice, pinch of sugar and sherry. Boil steadily until the liquid is reduced by half.
Add the cream and allow to bubble for a few seconds. Gradually whisk in the remaining butter a piece at a time. The sauce should be smooth and slightly thickened. Season with salt and pepper to taste.
The sauce can be made in advance and gently reheated over boiling water.
Place the salmon parcels in the oven and cook for 10 to 12 minutes; the parcels will puff up. Serve immediately with the spring onion sauce served separately.