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Salmon, Citrus & Fennel Parcels
Serves 4
 
  • 300g fennel bulb, thinly sliced
  • 600g salmon, skinned, boned & cut into 4 portions (we can debone for you)
  • 1 lemon, zest & juice
  • 1 lime, zest & juice 
  • 1 orange, zest & juice 
  • 60g capers
  • 50ml extra virgin olive oil
  • 1 Tbsp fresh dill, chopped
  • A splash of gin
  • A splash of vermouth
  • Vanilla sea salt to taste
  • Freshly ground black pepper
  • 1 Tbsp chives to garnish, chopped
  •  Preheat BB! or oven to 200C
  1. Tear some aluminium foil into 4 X 15-20cm squares. Line eash foil square with cooking paper. 
  2. Arrange fennel slices in the centre of each foil square and place a piece of salmon on top.
  3. In a bowl combine all other ingredients, including the citrus juice, but retain chives for the garnish. Spoon mixture evenly over all four parcels.
  4. Wrap up the foil parcels and place into a hot oven or onto a preheated BBQ. Cook for about 8 minutes. Open parcels slightly to check if they are cooked and if so remove from heat.
  5. to serve, open the parcels and sprinkle over chopped chives. Serve with an Asian inspired salad and a chilled chardonnay.
Recipe courtesy of the Seafood Industry Council