For the lazy cook a parcel is the perfect cheat for supper—it’s as close to a ready meal as you can get. Yes, there’s a little bit of chopping and prepping to cover off—and some fiddly baking parchment folding to engage in—but that aside, it’s a ready meal. Chop, wrap, bake, serve. As easy as that.
I’m pretty keen on baked parcels; and I’ve written about them before, in greater detail, so I’m really just indulging my desire to post the pictures. And, also to announce that I’m over my fish sauce phobia. Over it.
This time I added a tablespoon or so of fish sauce to the marinade, and a dash of lemon juice—it was much improved. I also kept a bit of the chilli, ginger, soy and honey sauce to soak the salmon in. Even better.
And that was it. Done. Salmon wrapped and lightly seasoned (no need for salt, really, as the soy-based marinade imbues the meal with a saltiness) I placed both fillets in a gratin dish at 200C for about 15 minutes.
The other advantage of the parcel (a bit like a stir fry) is it’s a great way to disguise any maligned veg box goods; the boy is not keen on the savoy cabbage, but shredded and hidden by some rainbow chard and crunchy fennel it was easily disguised, and eagerly consumed.
To borrow a phrase from Nigel Slater: it’s a simple supper, keenly eaten. If there was enough Wild Atlantic salmon in the sea, I’d be eating this everyday.