Sticky brown sugar, honey and soy salmon parcels




Sweet, salty and sticky - my favourite way to eat this is either straight from the oven with a side of buttery new potatoes and vegetables or served cold the next day and flaked over a salad. Cooking the salmon in tin foil parcels keeps the flavours of the sauce locked in and stops the fish from drying out, I finish them off in the grill for a sticky, golden top


Total time to make : 30 minutes Time to prep : 5 minutes

Time to bake : 20 minutes + 3 - 5 minutes grill

Servings : 2



Ingredients


2 x salmon fillets, de-boned and skin on


1 tbsp olive oil

2 tbsp brown sugar (light or dark)

1 tbsp soy sauce, or tamari

1 tbsp runny honey

2 garlic cloves, minced

1 tsp salt

juice of 1 lemon



Method


  1. Remove salmon from the fridge 30 minutes before cooking, pat dry with a kitchen towel and preheat a fan oven to 180C

  2. In a small bowl, combine the marinade ingredients

  3. Set each salmon fillet, skin-side down, on a piece of aluminium paper big enough to wrap each individually into a parcel, fold the edges up so the marinade doesn't spill out at the next step

  4. Pour the marinade over the salmon fillets and wrap tightly in the foil, then place on a baking tray and into the oven for 20 minutes

  5. After 20 minutes, take the salmon out the oven and switch the oven onto the grill function at the highest temperature

  6. Unwrap the foil parcels and use a spoon to baste the salmon again before putting under the grill for another 3 - 5 minutes

  7. Serve with a squeeze of lemon juice and fresh herbs such as dill



Nutritional Information

(per serving, based on using 150g salmon fillets)


360 calories

27g protein, 16g carbs, 21g fat


#loveyourleftovers make a few salmon fillets and enjoy them cold the next day, flaked over a salad, jacket potato or stuffed into a sandwich or pitta bread


Good to know:


  • Before you pop the salmon under the grill, brush off any chunks of garlic from the very top of the salmon which tend to catch and burn under the grill

  • Serve warm as a steak with a side of buttery new potatoes, dill or parsley (try a butter coin) or cold and flaked over a salad, the cooled salmon will peel easily off the skin

  • You can buy salmon fillets individually and just freeze them until the night before you need them. You can prepare the marinade separately and store for up to a week in a sealed container or glass jar

  • To store, wait for the fish to cool and store in an airtight container in the fridge for up to 3 days.




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© 2019 by lordlucy