The beauty of this dinner is that it can be made to suit individual taste and a great way to get the kids involved in preparing dinner. Each child made her own pocket dinner and picked one or two vegetables. That was the catch, they had to add some vegetables in it.
You may want to read this post before attempting this recipe. Just click on the link here Lemon on my Salmon.
- Lemon, onion rings and french beans. To make this is you’ll need olive oil, lemon slices, onion rings, a bunch of french beans, some rosemary and salt & pepper to taste. On a parchment paper, lay the french beans and drizzle some oil and season with salt & pepper. Put the fillet on top of the beans and top it up with lemon, onion rings, rosemary and more olive oil and sprinkle some salt & pepper if you like. Fold the paper and crunch all corners making sure no gap for steam or liquid to slip out. I used some staples to secure it. Bake in a preheated oven 180.C for 15-18 minutes or until fish is flaky.
- Cauliflower and carrots with teriyaki sauce. Since teriyaki sauce is bursting with flavour, you should avoid seasoning the fish. But you will have to season the vegetables well with lots of salt and pepper and don’t forget to drizzle some olive oil on it too. To make this, start with the vegetables on a parchment paper, drizzle some oil and salt & pepper. Then put the fillet on top of it and spread two tablespoon of teriyaki sauce. I used garlic infused teriyaki sauce to give it some heat since I did not add pepper on the fish. Fold the paper and crunch all corners making sure no gap for steam or liquid to slip out. Secure it with staples if you have to. Bake in a preheated oven 180.C for 15-18 minutes or until fish is flaky.
- Cherry tomatoes, french beans (asparagus would have been a lovely) and pesto. My daughter loves pesto. She makes cheese and pesto toast for breakfast, pesto spaghetti or just pesto on a slice of bread. So pesto had to on her menu. You can make your own pesto but I don’t bother since I have got a huge supply of pesto is jars. We buy whenever they are on sale or nearing expiry date. A few weeks old, won’t kill anybody. Start off with seasoning the beans well with salt & pepper, and lightly drizzle with some olive oil. Put the fillet on top of the beans and spread 2 heaping tablespoons of pesto sauce. Top that up with some halved cherry tomatoes.Once again, fold and crunch all corners making sure no gap for steam or liquid to slip out. Staple it if you are not confident with your crunching technique. Bake in a preheated oven 180.C for 15-18 minutes or until fish is flaky.
- Potatoes, garlic and butter salmon with some fresh lemon thyme. Sounds really simple but the bed of potatoes under the salmon fillet was a wonderful reminder to mashed potatoes. Loved the softness of the potatoes against the flaky salmon, paired with garlic butter, I could have had another portion. But to be fair, I love potatoes. So my heart sings to this meal.To make this is you’ll need a large potato, sliced, 2 to 3 tablespoon of butter (weight watchers, look away) and a clove of minced garlic (please don’t replace this with your store bought garlic spread, it won’t be the same). Melt the butter and add garlic to it. Let it cool a little. On a piece of parchment paper, lay the potatoes, season well with salt & pepper and drizzle half the butter on it. Gently stack the fillet on the bed and repeat the seasoning, finishing off with the lemon thyme. Fold the paper and crunch all corners making sure no gap for steam or liquid to slip out. Secure, secure, secure it or you’ll regret it. Bake in a preheated oven 180.C for 15-18 minutes or until fish is flaky and potatoes are done.
Hope you will enjoy making and eating this as much as we did. It’s a fun way to get the whole family involved in cooking where the kids gets to see what happens to their choice of vegetables and seasoning transform to what they see on their dinner plate. Do share your experience with us.