Jamie Oliver’s Salmon in a Bag
This quick mid-week dinner dish pairs the delicate flavours of salmon with an easy roasted red pepper and chickpea sauce, and pops of smoky saltiness from slices of chorizo.
Introduction
Salmon is one of the most common fish that we buy, so I wanted to share one of my favourite cooking methods for it. By creating a foil parcel, you not only beautifully steam the fish, but also impart wonderful flavour from exciting ingredient combos, giving you a satisfying meal in just 20 minutes of oven time. Treat this recipe as a principle, have a go, then why not come up with your own combos?
Ingredients
| ½ x 460g jar of | roasted red peppers |
| 15g | smoked almonds |
| 1 x 400g tin of | chickpeas |
| ½ a bunch of (15g) | flat-leaf parsley |
| 30g | chorizo |
| 2 x 150g | salmon fillets, skin on, scaled, pin-boned |
Method
Preheat the oven to 220°C. Place a large sheet of thick tin foil in a roasting tray, leaving half overhanging. In a blender, make your chosen sauce, then spoon into the centre of the foil in the tray. Use a large sharp knife to slice two 1cm-deep cuts into the skin side of the salmon, then stuff in the remaining herb leaves. Scatter, spoon or drizzle the rest of the ingredients over the sauce, then sit the salmon on top. Season with a small pinch of sea salt and black pepper, and drizzle with a little olive oil. Fold in the foil overhang, and twist the edges to seal. Bake at the bottom of the oven for 15 minutes, or until the salmon is beautifully cooked through. Delicious served with an extra portion of steamed or roasted seasonal veg on the side.
For the sauce, drain the peppers and place in a blender with the almonds, most of the chickpeas, juice and all (reserving a few for sprinkling), and the parsley stalks, reserving the leaves, then blitz until smooth. Season to perfection. Finely slice the chorizo, then follow the rest of the method above.
ENERGY 507kcal FAT 26.8g SAT FAT 5.1g PROTEIN 42.9g CARBS 22.4g SUGARS 3.9g SALT 0.5g FIBRE 7.4g
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