Fennel and Salmon Parcels Image
Download this image | Download other images

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.