Ginger and Orange-scented Salmon Parcels with Coriander Butter

Ginger and Orange-scented Salmon Parcels with Coriander Butter
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • 1/4 cup
    (60 mL)

    butter at room temperature

  • 1 Tbsp.
    (15 mL)

    finely chopped fresh coriander leaves

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1 tsp.
    (5 mL)


  • 4

    fresh salmon portion

  • 1 Tbsp.
    (15 mL)

    finely grated orange zest

  • 1 Tbsp.
    (15 mL)

    finely shredded fresh ginger

  • 1

    lime, thinly sliced


Mix the butter and coriander and roll it into a log. Wrap the log in plastic wrap and chill in the refrigerator.

Preheat the oven to 400°F (200°C) or preheat barbecue to medium-high.

In the small bowl, combine the lime juice, oil, sugar and chipotle pepper and stir until the sugar has dissolved.

Cut 4 x 12-in. (4 x 30-cm) squares of foil and parchment paper. Place parchment square on foil one.

Place the fish in center of parchment paper, and smear the surface with the lime juice mixture. Top with orange zest, ginger and lime slices.

Fold up and seal bundles.

In an ovenproof dish, place the bundles and bake, or grill bundles directly on the barbecue for 10-12 minutes until the fish flakes easily when tested with a fork.

To serve, place the bundles on individual servings plates, and serve with slices of coriander butter and steamed rice and green vegetables.

If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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