Sophie Godwin brings you this great technique for cooking salmon in a paper parcel (en papillote) which allows the fish to steam in its own marinade to ensure it stays juicy, full of flavour and nutrients.

 

Dr Jenna Macchiochi's nutrition notes:

"Although there is no recommended daily intake (RDI) of omega-3 fatty acids, it's recommend that healthy adults get a minimum of 250–500 mg per day. With an impressive 2.5g per 100g salmon is an impressive source of omega-3. Unlike most other fats, omega-3 fats are considered essential, meaning you must get them from your diet since your body can't create them. Salmon is also an excellent way to ensure high quality protein in your diet, important for weight control. It's also high in essential vitamins and minerals including B vitamins, potassium and selenium – all essential for proper immune functioning. The pink colour is a sign of a key antioxidant astaxanthin. This recipe also includes plenty of colourful veg and is full of flavour and plant fibre to leave you satisfied but not bloated."

 

Link to full recipe

(courtesy of bbcgoodfood.com)

 

Buy fresh fish for this recipe:

Loch Duart salmon fillets

ChalkStream® rainbow trout fillets

Loch Duart whole side of salmon

ChalkStream® rainbow trout

Ginger & soy salmon en papillote

Cooking style
Preparation: Easy

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