I found this excellent recipe for Bengali Salmon Parcels years ago on BBC Good Food. Sadly it’s no longer listed there, but this is the dish I make now from memory. This is a great way to use up salmon fillets that are languishing at the bottom of your freezer and it’s also quick enough to make during the week with minimal stress.
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- 2 x 130g salmon fillets (preferably Alaskan sockeye or another wild variety)
- 1 tsp ground cumin
- 1 tbsp wholegrain mustard
- 1 inch piece fresh ginger, peeled and roughly chopped
- 1/2 inch piece of fresh turmeric, peeled and roughly chopped (wear gloves if you can because turmeric will stain your skins and nails and make you look like you have a tropical disease…)
- 1 garlic clove, peeled
- Half an onion, sliced (red or white onions work equally well)
- Small bunch coriander, chopped (with some leaves reserved for garnish)
- 1 fresh Jalapeno, sliced
- 200ml fat-free Greek yogurt (or full-fat, if you prefer, go nuts)
- Your choice of green veggie, to serve (green beans work really well)
- 200g cooked basmati rice, to serve (or make your life much, much easier and serve it with ready made rice pouches from Tilda to make this even simpler mid week)
- Lemon wedges, to serve
Put the ginger, garlic, coriander, yoghurt, turmeric, mustard, cumin and most of the chillies (save a few slices) in a food processor, season with salt and pepper and blend until mostly smooth.
Get a baking dish or tray and two sheets of strong foil (you may need to use another sheet of foil depending on its quality). Place the foil in the tray and place some onion slices in each foil sheet.
Lay the salmon skin side down on top of the onions and bring the sides of the foil up around the salmon.
Spread most of the yoghurt mixture on the salmon fillets (reserving a few tablespoons for serving)
Bring the foil sides up and roll them together, doing the same at the ends until you have a fully sealed parcel. Try and leave some space above the salmon in the parcel for hot air to circulate.
Put in a preheated oven for 20-25 minutes at 180C. While the salmon is cooking, prepare your greens and set them aside and keep warm. Pour yourself a glass of wine (preferably Sauvignon Blanc for this dish, from New Zealand if you can get it).
When the salmon is cooked, open the foil parcels with care, as the contents will be hot and steamy (like Love Island). Heat up your rice and plate up with the greens. Place the salmon over the rice, with the cooked onions and any juices. Garnish with more of the yoghurt mixture, slices of jalapenos and coriander leaves. Serve with lemon slices.
Enjoy your Bengali Salmon Parcels!
If you enjoyed this recipe for Bengali Salmon Parcels then please do share it with your friends and leave a comment down below to let me know what you think! Also, check out some of my other recipes for midweek meals!
Tiffany from G&J xx
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