Herby Salmon Oven Baked Parcels
My Mum loves Salmon, and so it's thanks to her that I do too. I remember the confusion of a publican/restaurateur when my Mum asked for her Salmon to be prepared sans sauce as she enjoyed the natural flavour and I don't think that other than in a fish pie I have ever had Salmon in a sauce... although I am not opposed to the idea! I am pretty sure that the first time Daddy had salmon was with me and I baked it in tinfoil on the BBQ with just a knob of butter, a splash of Lemon Juice and a sprinkling Tarragon.
These days we have Salmon fairly infrequently because the Salmon is not as inexpensive as it was when I was growing up and when we do there is normally a fight between Daddy and I over who is going to prepare it. The last time we had it I won the fight and decided that I would season it with my mixture of Herbs that I normally use on Italian food; It's a mix of Oregano, Basil, Marjoram, Thyme, Rosemary, Sage, Parsley and flaked Red Pepper.
As you can see I placed the salmon fillet on some greaseproof paper, drizzled olive oil over the salmon before giving a sprinkle of herbs. I then added all the parcels to a glass dish and put them in the oven for twenty to thirty minutes at gas mark four. The best way to tell is when the salmon is ready I find is when it is starting to flake but still looks pink!
I had decided to serve the Salmon with boiled potatoes and some peas and it was so delicious that everyone ate it all up!
These days we have Salmon fairly infrequently because the Salmon is not as inexpensive as it was when I was growing up and when we do there is normally a fight between Daddy and I over who is going to prepare it. The last time we had it I won the fight and decided that I would season it with my mixture of Herbs that I normally use on Italian food; It's a mix of Oregano, Basil, Marjoram, Thyme, Rosemary, Sage, Parsley and flaked Red Pepper.
As you can see I placed the salmon fillet on some greaseproof paper, drizzled olive oil over the salmon before giving a sprinkle of herbs. I then added all the parcels to a glass dish and put them in the oven for twenty to thirty minutes at gas mark four. The best way to tell is when the salmon is ready I find is when it is starting to flake but still looks pink!
I had decided to serve the Salmon with boiled potatoes and some peas and it was so delicious that everyone ate it all up!