If you have roughly 2 hours to spend in the kitchen, Parcel-poached salmon with herby mayonnaise might be an outstanding gluten free, dairy free, and pescatarian recipe to try. This recipe serves 10. One portion of this dish contains around 8g of protein, 50g of fat, and a total of 493 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires salmon, cucumber, wine vinegar, and herbs. If you like this recipe, you might also like recipes such as Foil-poached salmon with herby mayo, Poached Salmon With Lemon Mayonnaise, and Cold Poached Salmon with Herb Mayonnaise.
Instructions
1
The salmon fillets need to be skinless and boneless, so if you cant get your fishmonger to do it, youll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, youll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
Ingredients you will need
Salmon Fillets
Fish
Equipment you will use
Knife
2
Heat oven to 180C/160C fan/gas
Equipment you will use
Oven
3
Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil.
Ingredients you will need
Olive Oil
Whole Turkey
Equipment you will use
Aluminum Foil
4
Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously.
Ingredients you will need
Salmon Fillets
Fennel
Lemon
Dill
Equipment you will use
Aluminum Foil
5
Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
Ingredients you will need
Salmon Fillets
Wine
6
Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
Ingredients you will need
Salmon
Equipment you will use
Baking Pan
Aluminum Foil
7
While the salmon cooks, make the mayonnaise.
Ingredients you will need
Mayonnaise
Salmon
8
Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like.
Ingredients you will need
Mustard
Egg Yolk
Salt
Equipment you will use
Bowl
9
Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
Ingredients you will need
Egg
Cooking Oil
Equipment you will use
Whisk
10
Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
Ingredients you will need
Mayonnaise
Egg Yolk
Egg
Cooking Oil
Equipment you will use
Whisk
Bowl
11
When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
Ingredients you will need
Salt And Pepper
Lemon Juice
Mayonnaise
Vinegar
Salmon
Herbs
12
Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter.
Ingredients you will need
Cucumber
Fennel
Salmon
Dill
Fish
Equipment you will use
Aluminum Foil
13
Sprinkle with the dill and garnish with lemon cheeks.
Ingredients you will need
Lemon
Dill
14
Serve with the herby mayonnaise and cucumber salad.
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.