Oven Poached Salmon Parcels
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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- 1/4 cup butter
- 1 tablespoon green peppercorns in brine,drained and chopped
- 2 teaspoons dill,chopped
- 1 cucumber,thinly sliced
- 2 salmon fillets,skin on
- finely grated zest and freshly squeezed juice of 1 lime
- salt & freshly ground black pepper to taste
Cut 2 baking parchments squares,12-inch (30 cm) each. Slightly grease the paper with a butter.
Put remaining butter in a glass bowl. Beat until pale and fluffy.
Mix in the peppercorns and chopped dill. Transfer to a small sheet of baking parchment and shape into a roll. Wrap the parchment around the butter and twist the ends. Refrigerate for 20-25 minutes.
Put the low grilling rack in the turbo oven. Set halogen oven temperature to 392°F (200°C)
Arrange 2 lines of sliced cucumber along the center of each sheet of baking parchment.little longer than salmon fillets. Put the salmon fillet on top of each and season with salt and black pepper. Slice refrigerated butter into six slices. Place three on top of each salmon fillet. Sprinkle over lime juice and zest.
Lift up the opposite sides of the parchment and fold together. Seal the ends and place on a round baking tray,spaced apart. Cook in turbo oven,for 15- 20 minutes,until salmon is tender. Serve oven poached salmon immediately on warmed serving plates.