Fennel and Salmon Parcels
Salmon is complemented by the gentle aniseed flavour of fennel and in this recipe a slightly oriental feel has been created with the addition of the soy sauce and sesame seeds. Serve with stir fried pak or bok choi and boiled rice.
4 small fennel bulbs, trimmed and quartered (680g)
4 salmon fillets (650g)
4 tsp toasted sesame oil (30g)
4 tsp light soy sauce (930g)
2 tsp sesame seeds (2g)
Preheat the oven to 200oC / gas Mark 6.
1. Cook the fennel in boiling, salted water for 3-4 minutes until just tender then drain.
2. Place each salmon fillet on a large sheet of foil. Top with 4 fennel quarters. Drizzle 1 tsp each of oil and soy sauce and sprinkle ½ tsp sesame seeds over each fillet.
3: Fold up the foil into a parcel, leaving a little gap at the top. Repeat to make 4 parcels. Place on a baking tray and roast for 15-20 minutes until the salmon is cooked throughout. Alternatively, place on a barbecue until cooked.