HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoy & Honey Salmon Parcel
Soy & Honey Salmon Parcel

Soy & Honey Salmon Parcel

with Coconut Rice

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Cooking fish in a parcel is a great way to keep it moist and flavourful. Chefs call this 'en papillote' which literally means 'in parchment'. You can, of course, use baking paper but it's easier to create a tight seal with foil so that's what we're going for today. Give it a try - you've got dinner all wrapped up!

Allergens:Cereals containing GlutenSoyaFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Red Chilli

1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp


2 unit(s)

Salmon Fillet


1 unit(s)


150 grams

Basmati Rice

25 grams

Desiccated Coconut

Not included in your delivery

1.5 tbsp


300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2904 kJ
Energy (kcal)694 kcal
Fat27.0 g
of which saturates11.0 g
Carbohydrate72 g
of which sugars11.0 g
Protein39 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Dish
Cutting board
Mixing Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Slice the red chilli into rounds as thinly as you can. Put the soy sauce, honey and water (amount specified in the ingredient list) in a mixing bowl and stir to combine. Add the salmon fillet and make sure it is well coated. Cut the broccoli into florets and lay on a baking tray. Drizzle over a little oil and season with salt and black pepper. Toss to coat, then spread out evenly and set aside.


Put a roughly A4-sized piece of foil on another baking tray and lay the salmon in the middle. Pour over the marinade and arrange the chilli slices on top of the fish. TIP: If you don't like things too spicy, don't use all the chilli! Bring the edges of the foil together and scrunch them closed so the salmon is wrapped in a parcel. Set aside.


Put the water for the rice (amount specified in the ingredient list) in a large saucepan and bring to the boil. Add the rice and a large pinch of salt. Return to the boil, pop on a lid and turn the heat to medium-low. Cook the rice for 10 mins, then remove the pan from the heat and leave to rest with the lid on for another 10 mins. TIP: The rice will finish cooking in its own steam.


Put the salmon on the top shelf of your oven and the broccoli on the middle shelf. Cook both for 15-20 mins. TIP: The salmon is cooked when opaque and flaky all the way through. The broccoli should be crispy at the edges.


Meanwhile, put a frying pan on medium-high heat (no oil) and add the desiccated coconut. Toast, stirring all the while, until golden, 1-2 mins. Then remove from the pan and set aside.


Once the rice is cooked, fluff it up with a fork and stir through the toasted coconut. Taste and add more salt if you wish then spoon into bowls. Carefully open the salmon parcel and place a salmon fillet on top of the rice, then pour over any juices left in the foil. Serve with the broccoli on the side. enjoy!