Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Salmon & Prawn Parcels

Salmon & prawn parcels



240g boneless salmon pieces (2cm)

200g raw prawns, peeled, deveined, tails intact

250g cherry tomatoes, halved

2 small zucchinis, thinly sliced

¼ C pitted Sicilian green olives, sliced

2 t finely grated lemon rind

Salt and pepper

1/3 C fish or vegetable stock

½ C couscous

¾ C boiling water

150g sugar snap peas, trimmed

150g snow peas, trimmed



  1. Preheat oven to 200°C/180°C fan forced. Tear four 30cm squares of foil and four 30cm squares of baking paper.
  2. Combine the salmon, prawns, tomato, zucchini, olives and lemon rind in a large bowl and season well with salt and pepper. Place 1 piece of baking paper on top of 1 piece of foil. Place one-quarter of the salmon mixture in the centre of the baking paper. Pour over 1 ½ T stock. Fold foil up to enclose filling. Place on a large baking tray. Repeat with the remaining baking paper and foil squares, salmon mixture and stock to create 4 parcels in total.
  3. Bake for 12-15 minutes or until salmon flakes easily when tested with a fork.
  4. Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water. Stir to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Season well with salt and pepper.
  5. Cook the sugar snap peas and snow peas in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
  6. Serve the parcels with the sugar snap peas, snow peas and couscous.


Serves 4.

Recipe adapted from


To order salmon for this dish, click here!