Crusader's Salmon

Gareth Johns

Gareth Johns

16th June 2011
Gareth Johns

Crusader's Salmon

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Crusader's Salmon recipe. This is a very old family recipe, dating in origin from the time of the returning Crusaders, who brought back tastes for the exotic, such as ginger and citrus fruit. The dish works well with any oily fish, but wild fish are particularly suitable, as the 'papilotte' counters dryness.


  • 1 square buttered foil 8*8
  • 6oz Fillet of salmon
  • Salt, pepper, mace
  • Sprig rosemary
  • 2/3 Slices of root ginger
  • Splash of dry white wine/verjus
  • Few slices of citrus fruit (as available)


Simplicity itself.
Season the foil lightly, and then add the rosemary and ginger. Place salmon on foil, topped with the citrus fruit, wine/verjus and more seasoning.
Fold foil into a parcel, bake in hot oven for 10-12 minutes depending on size and thickness of salmon.
Open parcels at the table in front of diners.

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