Salmon in a Bag Three ways

Summary: 
Serves 4 • Preparation time: 10 – 15 minutes • Cooking time: 15- 20 minutes • Price per portion: £2.74 (for Provencal Salmon); £2.94 (for St Clement’s Salmon); £3.04 (for Thai Salmon)
Ingredients: 

For Provençal Salmon

salmon fillets, about 140g each

8 cherry tomatoes, or 4 larger tomatoes, halved

16 black olives

2 cloves of garlic, peeled and chopped

a handful of fresh basilleaves, plus a little extra to garnish

a drizzle of olive oil

salt and freshly ground black pepper

 

For St Clement’s Salmon

salmon fillets, about 140g each

4 thin slices of lemon

4 thin slices of orange

2–3 sprigs of fresh dill, finely chopped

2 cloves of garlic, peeled and chopped

the juice of ½ a lemon

the juice of ½ an orange (you should have about4 tablespoons of liquidfrom the two halved fruits)

a drizzle of olive oil

a few sprigs of fresh dill, to garnish

salt and freshly ground black pepper

 

For Thai Salmon

salmon fillets, about 140g each

1 red bird’s-eye chilli, deseeded and finely chopped by an adult

2 coriander roots, chopped

2 cloves of garlic, chopped

1 tablespoon nam pla (fish sauce)

2 spring onions, trimmed and chopped

2 tablespoons lime juice a good grinding of white pepper

a bunch of fresh coriander, to garnish

Cost per portion: 
£2.74
Preparation: 
  1. Heat the oven to 180°C/350°F/gas mark 4
  2. Pop each salmon fillet on to a square of either greaseproof paper or foil measuring about 35 x 35cm. Then add the flavourings and the liquids, depending on which version you’re making
  3. Seal the ‘bag’ or parcel with tight folds, making sure there’s room inside for the salmon to steam - if you’re using greaseproof paper make sure you don’t scrunch the edges instead of folding, as this makes the parcel more likely to unravel and spill all of those precious juices
  4. Place the parcels on a baking tray and cook them in the oven for 15 minutes, or until the salmon is just cooked through
  5. Remove from the oven and place carefully on to plates. Then rush them to the table so that everyone can open their own bag and add their own garnish

 

Age range: 
Ages 9 to 12
Salmon in a bag three ways