Salmon parcels with citrus fruit and ginger
Published on 17 December 2017
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 2
2 SALMON PORTIONS
1 ORANGE
1 LEMON
4 KUMQUATS
GINGER
THYME
SALT
PEPPER
EXTRA VIRGIN OLIVE OIL
I remove any salmon bones and add salt. I used grey Breton salt suitable for fish, but ordinary salt is fine, then freshly ground pepper.
I peel a piece of ginger with a vegetable peeler and cut into fine sticks.
I slice the orange, lemon and kumquats, also known as Chinese oranges, and wash the thyme.
I lay two sheets of Carta Fata cooking film, which withstands high temperatures, on the table. Its transparency makes an attractive parcel to bring to the table; baking parchment also works. I arrange citrus slices and thyme on the sheets.
I place the salmon on top, add more citrus, thyme and ginger and drizzle with extra virgin olive oil.
I put the parcels on a baking tray and bake at 180°C for 25 minutes. I open them at the table in front of the guests to release the delicious aroma.
Serve with potatoes, spinach, artichokes or your preferred vegetables. Ideal for celebrations: prepare all the parcels and bake at the last minute, with no trays to wash and much simpler meal preparation.
2 SALMON PORTIONS
1 ORANGE
1 LEMON
4 KUMQUATS
GINGER
THYME
SALT
PEPPER
EXTRA VIRGIN OLIVE OIL
I remove any salmon bones and add salt. I used grey Breton salt suitable for fish, but ordinary salt is fine, then freshly ground pepper.I peel a piece of ginger with a vegetable peeler and cut into fine sticks.I slice the orange, lemon and kumquats, also known as Chinese oranges, and wash the thyme.I lay two sheets of Carta Fata cooking film, which withstands high temperatures, on the table. Its transparency makes an attractive parcel to bring to the table; baking parchment also works. I arrange citrus slices and thyme on the sheets.I place the salmon on top, add more citrus, thyme and ginger and drizzle with extra virgin olive oil.I put the parcels on a baking tray and bake at 180°C for 25 minutes. I open them at the table in front of the guests to release the delicious aroma.Serve with potatoes, spinach, artichokes or your preferred vegetables. Ideal for celebrations: prepare all the parcels and bake at the last minute, with no trays to wash and much simpler meal preparation.Original source: https://incucinaconlilly.com/2017/12/17/salmone-al-cartoccio-agli-agrumi-e-zenzero/
Reserved advertising space · no adverts are active