Salmon parcels with shiitake mushrooms
Simple to prepare, this is a lovely balanced meal that is low in potassium, phosphate and salt.
Chef
Ingredients
2 cloves garlic, peeled and crushed, grated or finely chopped
1 tablespoon runny honey
6 tablespoons dry white wine (use 3 tablespoons of lemon or lime juice, plus 3 tablespoons of water if preferring to avoid alcohol)
1 teaspoon Worcestershire sauce
2 teaspoons finely chopped dill
2 teaspoons extra virgin olive oil
A little vegetable oil for greasing
150g shiitake mushrooms, finely sliced
2 heads pak choi, cut in half vertically and then finely sliced horizontally
1 banana shallot, peeled and finely chopped
4 thick 100g size salmon fillets of equal thickness (not the thin tail end), skin and any small bones removed
To serve
200g new potatoes
Method
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Step 1
Preheat the oven to 180 Β°C/ 160 Β°C fan/ gas mark 4 and boil your new potatoes until tender (these usually take about 18 to 20 minutes, depending on their size).
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Step 2
To make the sauce: mix together the garlic, honey, wine, Worcestershire sauce, dill and olive oil.
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Step 3
Lay out four rectangles of foil (about 34x24cm) and then place a piece of baking parchment, a little smaller in size, on top. Divide the mushrooms equally between the parcels, placing them in a pile in the centre of each one.
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Step 4
Pile the pak choi on top of the mushrooms, then sprinkle the shallot on top, again divided equally between the four parcels. Drizzle a tablespoon of the sauce on each pile of vegetables, then place the salmon fillets on top.
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Step 5
Fold up the foil and baking parchment around the salmon so the vegetables are all enclosed, but the salmon is left exposed. Scrunch the foil so the parcel stays in place, then place all four parcels together in an oven-proof dish. Pour the remaining sauce equally over the pieces of salmon.
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Step 6
Put the parcels in the oven to bake for 18 minutes. Once cooked, the salmon can be served in the parcels, with the new potatoes on the side.
Food facts
The potatoes are the main source of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.
Shiitake mushrooms are lower in potassium than white mushrooms, keeping this dish low in potassium. Salmon is a source of phosphate so if you have been prescribed a phosphate binder ensure you take them with this dish.
Salmon is a good source of protein; if you have been asked to reduce your protein intake you could reduce the size of the salmon fillet.
The honey gives a lovely sweetness but can be reduced or left out if preferred.
You can change the fish and choose what is seasonal and local to you, and therefore better value for money - as long as you use a firm fillet that is of an even thickness.
These parcels can be made up, ready to go in the oven, and refrigerated for a few hours. Just bring them out of the fridge when you turn your oven on, so they are not fridge-cold when they go in to cook.