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.
1⁄2 x 460g jar of roasted red peppers 15g smoked almonds One 400g tin of chickpeas 1⁄2 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 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 sau.
