Creamy salmon, potato and bean parcels

Creamy salmon, potato and bean parcels

Eat Right For Your Body Type
Lisa Linder

A classic combination of salmon, potatoes and dill, with the addition of a few nigella seeds which go really well with fish. I have used a little shop-bought mayo to add the touch of creaminess that we can miss when eating an Ayurvedic diet (Ayurveda says dairy and animal protein should not be mixed). This dish is great for vata and pitta constitutions and kapha can lighten by reducing the amount of potatoes and doubling the amount of beans, which also means they can use a little less dressing as the potatoes absorb a lot of it. New potatoes are easier to digest than many other potato varieties.


Quantity Ingredient
300g baby new potatoes
50g green beans, topped, tailed and halved
1 1/2 teaspoons ghee or vegetable oil
1/4 teaspoon nigella seeds
2 shallots, peeled and sliced
1 fat garlic clove, peeled and left whole, but lightly crushed to release its flavour
2 salmon fillets
small handful baby watercress, to garnish


Quantity Ingredient
2 tablespoons olive oil
1 1/2 tablespoons mayonnaise
1 teaspoon lemon juice
7g fresh dill, leaves chopped
freshly ground black pepper, (pitta please omit)


  1. Preheat the oven to 180ºC.
  2. Halve the potatoes and boil until soft. Remove from the pan and blanch the beans for 1–2 minutes.
  3. Heat the oil in a small non-stick saucepan and add the nigella seeds. When they have sizzled for 15 seconds, add the shallots and garlic and cook over a low heat until soft and browning at the edges, around 6–7 minutes. Remove the garlic.
  4. Meanwhile, whisk together the ingredients for the dressing, adding 2 teaspoons of water and season.
  5. Toss the beans, potatoes and onions with the dressing. Cut two pieces of parchment paper or foil, about 30 cm square. Place half the vegetables in the middle of each paper. Season the fish and place on top, skin side up. Enclose the parcel by making a loose envelope, tightly folding in the edges all the way around so that the filling is entirely enclosed. Place on a baking tray and bake for 14–16 minutes. Check the fish is done; if not, place back in the oven for a few more minutes.
  6. Remove the skin from the fish, garnish with the watercress and serve with the vegetables.
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