This month my Fish Friday Foodie friends are sharing recipes inspired by our travels. For my contribution, I reached way back to my backpacking days when my fellow Girl Scouts and I would cook whole meals wrapped in foil over a campfire.
We never did anything as fancy as salmon with asparagus, of course! But we did enjoy some fabulous meals under the stars. There is no more delicious meal than one that follows an all-day hike in the piney woods of East Texas, or really, anywhere outdoors.
The salmon and asparagus idea came from a dish I ate many moons ago in a seaside restaurant in Sydney. They look so pretty on a plate together, don’t you think? Especially if you add a slice of lemon. For my rendition, I also love the way the yellow squash peeks out, adding a little extra pop of color to echo the yellow of the lemon slice.
Baked Salmon and Veggie Parcels
These little dinner packets are easily customizable to use whatever seafood and vegetables you have on hand. Just make sure than any raw vegetables are thin or thinly sliced so they can cook quickly. Vegetables that take longer to cook, like potatoes, should be cooked ahead.Ingredients
For the parcels:
4 teaspoons olive oil
1 small yellow squash
4-5 small cooked red potatoes
1/4 purple onion, sliced very thinly
4 wild salmon fillets
4 teaspoons butter
12 fresh asparagus stalks
4 slices lemon
salt
freshly ground black pepper
ground cayenne pepper
To garnish:
chopped parsley
Method
Preheat the oven to 400°C or 200°F.
Cut the ends off of the yellow squash and slice it thinly. Cut the cooked potatoes in 1/4 in or 6mm slices. Trim the hard ends off of the asparagus and then cut them into lengths about the same size as your salmon fillets.
Salt and pepper the salmon fillets.
Lay your foil out and drizzle the middle of the sheet with one teaspoon of olive oil about the size of your salmon fillet. Top the olive oil with one quarter of the slices of yellow squash and then potato. Salt and pepper the potatoes.
Top the potatoes with one of the salmon fillets then add 1 teaspoon of butter in two pieces.
Press a few slices of onion into the butter along with one quarter of the asparagus pieces. The butter helps hold them all neatly on top.
Pull the foil edges together and fold them over to seal the parcel. Repeat the process to create the other three salmon and veggie parcels.
Wild salmon takes less time to cook since the fillets are generally thinner and less fatty than farmed salmon. I find that 15 minutes is enough time for wild salmon to be done to our liking. Farmed salmon may take that extra five minutes. If you are unsure, by all means, check for doneness by cutting into one of the fillets before plating.
When time’s up on the salmon, remove the baking pan from the oven and leave to stand for 1 minute.
Carefully open each parcel so you don't burn yourself with the steam that will pour out. Use a wide spatula to slide the pile onto a plate. Sprinkle on a little chopped parsley, if desired.
Enjoy!
Check out all the other great seafood recipes my Fish Friday Foodie friends are sharing today that have been inspired by their travels. Many thanks to our host, Camilla of Culinary Adventures with Camilla for this great theme!
- Baked Salmon and Veggie Parcels by Food Lust People Love
- Foiled Fish with Mango by A Day in the Life on the Farm
- Fried Bombils and Bombay Ducks with Temprado Masala by Sneha's Recipe
- Irish Fish Cakes by Karen's Kitchen Stores
- Pickled Fish, A Plethora of Textures, and Memories of a Holiday Trip to Denmark by Culinary Adventures with Camilla
- Senegalese Fish and Rice (Thiéboudienne) by Making Miracles
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
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