Salmon En Papillotte
Cooking salmon in little paper parcels with lots of fragrant ingredients is a great way to make a quick dinner that’s a little bit different. The sauce in the parcels tastes amazing drizzled over rice.
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2 tsp of sunflower oil
1 tsp of sesame oil
1 garlic clove, peeled & minced
1.5 tsp of light soy sauce
1.5 tsp of honey
2 skin-on salmon fillets
½ red (bell) pepper, deseeded & sliced
100g of fresh baby corn
1 carrot, peeled & sliced into matchsticks
1 red chilli, sliced (deseed it if you don’t want it too hot)
6 spring onions, sliced into thin strips
1 tsp of mixed black & white sesame seeds
Lime wedges, to serve
Cooked rice, to serve
Preheat the oven to 200°C/Gas Mark 7. In a small bowl, mix together the sunflower oil, sesame oil, garlic, soy sauce, and honey.
Take two large pieces of baking parchment, fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray.
Place a salmon fillet, skin side down, inside each of the parchment circles, sitting them on the fold line.
Arrange the red pepper, baby corn and carrot around the salmon fillets. Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.
Bring the four corners of the parchment paper together and fold them over several times, then twist so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from.
Place the baking tray in the oven and cook for 18 minutes, until the salmon is tender.
Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onion and sesame seeds and nestle in a couple of lime wedges.
Serve the salmon, still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which tastes delicious, poured straight over the rice.
TIP Swap the salmon for your favourite chunky fish. Cod and lemon sole both work great.
Kitchen Sanctuary: It’s All About Dinner by Nicky Corbishley, published by Kyle Books, £22 hardback (octopusbooks.co.uk).
Photography by Nicky Corbishley.
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