ASIAN SALMON PARCELS
@SIMPLYFOODBYMANDY
I love cooking fish using the “En papillote” method.
It seals in the flavour, ensures deliciously moist fish,
creates very little mess and washing up, which is
always a bonus. I like to serve the fish in the parcel
on the plate so people can open their own and
enjoy the aroma as they open it. Serve with rice or
noodles.
INGREDIENTS
Marinade
1 teaspoon miso paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey
Juice of 1 lime
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4 salmon fillets
2 cloves garlic - finely sliced
1 thumb sized piece of ginger - cut into
matchsticks
1 chilli - sliced
1 tablespoon - coriander 1 teaspoon of sesame
seeds (optional)
4 pieces A4 parchment paper or foil ⠀⠀⠀
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METHOD
Preheat the oven to 220 degrees.
Mix the marinade ingredients in a bowl. Place
each salmon fillet in the centre of the parchment
paper, so that the salmon is vertical and the paper
is horizontal. Coat the salmon with the marinade
and top each one with, garlic, ginger, chilli,
coriander, sesame seeds and seasoning. Wrap the
parcels up by taking each end, folding and sealing
the top and both ends. Place on a baking tray and
in to the oven for 12 minutes. Remove from the
oven and leave somewhere warm to rest for 5
minutes before opening. ⠀⠀⠀
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