urbankitchen - salmon parcels Recipe Video

Detox with fresh salmon parcels and salad after a big weekend.


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Salt To Taste
 Pepper To Taste
 Salmon fillet1
 Puff pastry sheet1
 Fennel bulbs2
 Dill1 Bunch (100 gm)
 Olive oil1 Tablespoon
 Parsley salad1 Cup (16 tbs)
 Flat leaf parsley2 Bunch (200 gm)
 Cucumbers2 , sliced
 Radish4 , sliced

Nutrition Facts

Serving size

Calories 550 Calories from Fat 225

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 72.4 mg

Sodium 586.8 mg24.4%

Total Carbohydrates 63 g21%

Dietary Fiber 10.3 g41.4%

Sugars 9.9 g

Protein 21 g42.5%

Vitamin A 176.3% Vitamin C 203.4%

Calcium 28.7% Iron 51.8%

*Based on a 2000 Calorie diet


Preparing the Leek and Fennel
Slice the fennel and leak using the white flesh only. Gently sauté in butter until soft and golden brown. The longer and slower you cook the leak and fennel the more flavour.

Making the Parcels
Once the pastry has thawed to room temperature use one sheet per salmon fillet. Place the salmon fillet in the middle of the pastry sheet and top the salmon with the sautéed leek and fennel. Sprinkle some chopped fresh dill over the leek and fennel, not to much as can be overpowering. Add salt and pepper to taste. Fold the pastry sheet over the salmon fillet as the video demonstrates. Brush the parcel with beaten egg.

Cook the salmon parcels in a moderate oven for 20 – 25 minutes or until the pastry is golden brown.

Making the Salad
Chop the parsley finely, slice the cucumbers and radish.

Combine the juice of 2 lemons with about 2 tablespoons of olive oil. Add salt and pepper to taste and mix in to the salad. Sprinkle with Sumac about 1 teaspoon.

Serve with the Salmon Parcels.