Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE Baked Salmon parcels are very easy to put together and are a fantastic option when you want to make the dinner ahead and really have nothing to do when you get in and begin to cook. The preparation is all done in advance and all you need to do is turn on the oven. They are also a fantastic option for this time of year as they taste deliciously light and have a great good weather taste. Serve with a simple salad and a few slices of lemon for a perfect summer supper.
4 salmon fillets
30g butter, cubed
4 spring onions, sliced
2 tsp. salt
1 tsp. freshly ground black pepper
4 tbsp. chopped fresh dill, parsley and chives
1 tbsp. garlic flavoured oil
2 lemons, halved
1 red Thai chilli, deseeded
4 sheets parchment paper, 33cm x 33cm
Place four sheets of parchment on a large baking tray and place one fillet on each. Top with the asparagus, spring onions and fresh herbs.
Drizzle with the oil and season with the salt and pepper.
Top each fillet with a lemon half, after first squeezing on the juice.
Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
Place in a preheated oven at 200oC for 20 to 25 minutes, until the salmon parcels have filled with steam and risen like a loaf of bread.
Carefully remove, and serve each one on a warmed plate, allowing your guests to open their own.