Jamie Oliver’s salmon in a bag is prepared in tin foil on top of a deliciously creamy sauce and some spicy chorizo for a punch of flavour.
The salmon is seasoned and stuffed with fresh herbs, then baked to perfection in a foil packet that locks in all the juices.
About this dish, Jamie explained on his official website: “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 15 minutes of oven time.”
With minimal prep and clean-up, this recipe from the chef’s One cookbook, delivers a deliciously balanced meal in just 25 minutes.
Serve it alongside your favourite seasonal vegetables for a complete, nutritious meal for two.
Ingredients
½ x 460g jar of roasted red peppers
15g smoked almonds
One 400g tin of chickpeas
½ a bunch of flat-leaf parsley (15g)
30g higher-welfare chorizo
Two 150g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
Olive oil
Instructions
Set your oven to 220°C/425°F/gas mark 7. Lay a large piece of heavy-duty tin foil in a roasting pan, letting half of it hang over the edges.
To prepare the sauce, drain the peppers and blend them together with the almonds, most of the chickpeas (save a few for garnish), and the parsley stalks (reserve the leaves). Blend everything until smooth, season to taste, and spread the sauce onto the foil in the roasting pan.
Thinly slice the chorizo and, using a sharp knife, make two shallow cuts about one cm deep into the skin side of the salmon. Stuff the herb leaves into these cuts. Arrange the chorizo and the remaining chickpeas over the sauce, then place the salmon on top. Lightly season with sea salt and black pepper, drizzle with olive oil, and fold the overhanging foil to seal everything tightly.
Place the tray in the lower part of the oven and bake for 15 minutes, or until the salmon is perfectly cooked through. Serve with a side of steamed or roasted seasonal vegetables.
