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Marinated Salmon

Grilled salmon and vegetables

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Cooking salmon in foil is a simple way of making sure that the fish is marinated and juicy. In this recipe we use parsley and white wine but you could experiment and add a bit of what you fancy.

Cook time: 20minutes

Serves: 2


2 salmon fillets – roughly 120g each

1 fennel bulb – root removed and sliced

1 shallot – finely chopped

2 vine tomatoes – sliced

20g of flat leaf parsley – chopped

30ml of dry white wine

20ml of Pernod

1 lemon – zested and juiced


1) Set aside some of the fennel slices for garnish and pop the remaining into a small pan covered with water, add a pinch of salt before bringing to a simmer to blanch. Now drain and rinse in iced water.

2) Divide the ingredients so you can make two separate foil bags of salmon. Lay a 30cm by 15cm sheet of tin foil out and fold in half (length-ways) then unfold, this leaves a crease down the middle. Down one half of the foil place the tomatoes and season with salt and pepper. Now add the blanched fennel, parsley and shallot and top with the fillet of salmon. Sprinkle with lemon juice and the zest before drizzling Pernod and white wine over the fillet then season.

3) Fold the tin foil over the fillet of salmon making sure there is no gaps. It know resembles a parcel. Repeat this step with the second fillet of salmon. Place on a hot barbecue or grill. A well-cooked fillet will need 10minutes, rare would need 6minutes.

4) When cooked cut the foil with scissors, serve on a plate and garnish.



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