Salmon in a parcel
Salmon in a parcel
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4 |
Tip ~Thick fillets of halibut, hoki, haddock or cod can all be used for this dish.
Ingredients
2 carrots
2 courgettes
6 spring onions
1 inch piece fresh ginger, peeled
1 lime
2 garlic cloves, thinly sliced
30ml / 2tbsp teriyaki marinade or Thai fish sauce
5 - 10ml / 1 - 2 tsp clear sesame oil
4 salmon fillets about 200g / 7oz each
Ground black pepper
Method
- Cut the carrots, courgettes and spring onions into match sticks and set them aside. Cut the ginger into matchsticks and put these into a small bowl.
- Using a zester, pare the lime thinly and add to the ginger with the garlic.
- Preheat the oven to 220C, 425F, Gas 7.
- Cut out 4 rounds of baking parchment, each 40cm / 16inch diameter. Season the salmon with pepper. Lay a fillet on each paper round, just off centre.
- Scatter ¼ of the ginger mixture over each and a pile ¼ of the vegetable matchsticks on top. Divide the teriyaki or Thai sauce over the top.
- Fold the baking parchment over the salmon and roll the edges of the parchment over to seal each parcel very tightly.
- Place the salmon parcels on a baking sheet and cook in the oven for 10 - 12 minutes, depending on the thickness of the fillets. Put the parcels on plates and serve with rice.