Foil Baked Salmon and King Prawns with Chilli and Lime Butter

Another of my 'make it up as I go along' easy to cook salmon recipes which is so easy; just bake the salmon in a foil parcel. Add a few King Prawns and some other bits and bobs with lime zest and a squeeze of the juice along with a knob of butter. Done and ready to eat in 20 minutes.

Now that can't be bad can it?

 

Lay the salmon and prawns on the foil along with the sliced ingredients - dividing them between the two parcels. Season with a little salt and some black pepper. Add a knob of butter to each and a slice of lime. Grate over the zest and add a squeeze of lime juice to each parcel.

Pull the sides of the foil up around the salmon to create a parcel - don't do it too tightly though - you want to allow room for the salmon to steam away nicely. 

Pop both parcels onto a baking sheet and bake on the middles shelf for 15 to 20 minutes (exact timing will depend on the thickness of your salmon fillets).  Carefully open the parcel to have a check - using a fork the fish should be just starting to flake and the prawns should have turned nice and pink.  

Serve with some boiled rice with a good drizzle of Ketjap Manis (Indonesian sweet soy sauce) stirred through which is available in any good supermarket and is as cheap as chips. The Fish Society have a fantastic range of cod and many other different varieties of fish and seafood all delivered directly to your own home.

Yield: 2Author: Jan Bennett

Foil Baked Salmon and King Prawns with Lime and Chilli Butter

I love cooking dinners in foil; it's quick and easy and you can add pretty much whatever you fancy.

ingredients:

2 large pieces of kitchen foil

2 nice salmon fillets - skinless and boneless

a handful of raw King Prawns - they must be raw or they'll end up overcooked and hard

1 red bell pepper - de-seeded and thinly sliced

a small red onion - very thinly sliced

3 spring onions - thinly sliced

1 red chilli pepper - medium heat de-seeded and very thinly sliced or chopped

a lime - zest and juice

2 knobs of butter - one for each parcel

a drizzle of olive oil

salt and black pepper to season 

instructions

Pre-heat your oven to 200C/400F or Gas 6

Prepare all the ingredients and lay out your kitchen foil - if your foil is very thin then you might want to double it up using two sheets per parcel.

Lay the salmon and prawns on the foil along with the sliced ingredients - dividing them between the two parcels.  Season with a little salt and some black pepper.  

Add a knob of butter to each and a slice of lime.  Grate over the zest and add a good squeeze of lime juice to each parcel.

Pull the sides of the foil up around the salmon to create a parcel - don't do it too tightly though - you want to allow room for the salmon to steam away nicely. 

Pop both parcels onto a baking sheet and bake on the middles shelf for 15 to 20 minutes (exact timing will depend on the thickness of your salmon fillets).  Carefully open the parcel to have a check - using a fork the fish should be just starting to flake and the prawns should have turned nice and pink.

Serve with some boiled rice with a good drizzle of  Ketjap Manis stirred though (Indonesian sweet soy sauce) which is available in any good supermarket and is as cheap as chips.

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