Romantic

WRITER | ILLUSTRATOR | EATER 

                                    HONEYED SALMON LOVE PARCELS           

WITH ASPARAGUS, LEEKS AND MINI JERSEY ROYALS 

This Mother's Day Menu originally featured in the Liz Earle Wellbeing magazineSpring 2016 edition. The idea was to create a simple, colourful and delicious menu plan that could be cooked by even the youngest or most inexperienced of chefs to give Mum a well-deserved day off. This salmon 'love parcel' hides a secret message when you unwrap it - an idea that could also work well for Valentine's Day!

INGREDIENTS

Serves 4

  • 4 medium sized salmon fillets (approx. 150g each)
  • 4 tbsp honey
  • Olive oil
  • 3 lemons, juice & zest
  • 4 cloves garlic, whole
  • 2 tbsp coconut oil
  • 200g asparagus tips
  • 1 large leek
  • 750g mini Jersey Royals
  • Handful fresh parsley
  • Salt & pepper

You will need
  • Parchment paper
  • Hessian string

WHAT TO DO

Preheat the oven to 180°C/350°F/Gas Mark 4.


Place the Jersey Royals in a pan and cover with water, adding a teaspoon of salt. Bring the pan to the boil and then simmer for around 20 minutes until they are soft. Add in the asparagus for the final 3 minutes of cooking, and then drain the potatoes and asparagus together in a colander.

While the Jersey Royals are cooking, finely slice up the leek and sauté in a frying pan on medium heat with the coconut oil until it starts to caramelise. Then take a bowl and whisk together the honey, lemon juice and olive oil with a fork. Cut out four A4 pieces of parchment and place a raw salmon fillet onto each piece of parchment, along with an equal amount of the cooked potatoes, asparagus and leeks. Drizzle over the honey and lemon dressing and finish off by adding in a whole garlic clove and a few leaves of parsley to each parcel. Season well with salt and pepper.


Now, wrap up each parcel with hessian string and place all four onto a baking tray, popping them into the oven for around 15 minutes to let the salmon cook through with all the juices.


Serve each parcel individually on a plate, still tied up, so they can be opened by each guest.

Originally published here over on Lizearlewellbeing.com
Photography Georgia Glynn Smith, Home Economist Rosie Reynolds,  Prop Styling Tamzin Ferdinando