Soy Butter Salmon Parcels Recipes

SOY & BUTTER SALMON PARCELS

Steps:

• Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Cut four pieces of foil that will easily wrap a piece of salmon and lay them on the work surface. Spread a little butter onto the centre of each piece of foil to stop the salmon sticking. Lay the salmon on top. Mix the soy with the honey and divide it between the parcels, pouring it over the salmon. Dot any remaining butter on top and then fold the foil around the salmon tightly to make a parcel.
• Put the parcels on the barbecue or griddle and cook for 5-10 mins. Check one parcel to see how it's getting along but be careful - it will be hot. Once the salmon is cooked, open the parcels and scatter some sesame and spring onion into each.
• Mix the cucumber with a few drops of sesame oil and season with a little salt. Serve the salmon with the cucumber salad.

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Steps:

• Method 1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper or foil. 2. Pile the cut veg in the centre of the foil. Lay the salmon on top. Rub the grated ginger over the top of the salmon then pop a nugget of butter on top of each fillet. Season with salt and pepper. Drizzle over some soy sauce and a little honey. 3. Close the greaseproof paper or foil together to form a parcel. Keep it on the baking tray to help catch any juices that might try to escap. Cook for 25 minutes. 4. Carefully open the parcel - you'll get a cloud of steam when you open it, so take care not to burn yourself. Serve with rice or noodles, drizzled witrh the gingery, buttery juices from the parcel. 5. Veg Out You can use just about any veg for this: courgette, squash, cherry tomatoes, green cabbage, leeks, spring greens etc.

THE TASTIEST GRILLED SALMON WITH GINGER SOY BUTTER RECIPE

Steps:

• Mix the butter, chives, ginger, lemon juice, and soy sauce. Set aside. Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin is lightly charred and crisp. Flip the fish and cook for another 2 to 3 minutes on the flesh side, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (We believe salmon is best served medium, but if you want yours completely cooked, leave it on for another 2 to 3 minutes.) Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.