Fish and Shellfish Recipes - Teriyaki Salmon en Papillote Recipe

Ingredients

• 2 carrots

• 2 courgettes (zucchini)

• 6 spring onions (scallions)

• 2.5cm/1 in piece fresh root ginger, peeled

• 1 lime

• 2 garlic cloves, thinly sliced

• 30ml/2 tbsp teriyaki marinade or fish sauce

• 5-10ml/1-2 tsp clear sesame oil

• 4 salmon fillets, about 200g/7oz each

• ground black pepper

• rice, to serve

Serves 4

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Method:

1. Cut the carrots, courgettes and spring onions into matchsticks and set them aside. Cut the ginger into matchsticks and put these in a small bowl.

2. Using a zester, pare the lime thinly. Add the pared rind to the ginger; with the garlic. Squeeze the lime juice.

3. Place the teriyaki marinade or fish sauce into a bowl and stir in the lime juice and sesame oil. Preheat the oven to 220°C/425°F/Gas 7. Cut out four rounds of baking parchment, each with a diameter of 40cm/16in.

4. Season the salmon with pepper. Lay a fillet on one side of each paper round, about 3cm/1 1/4 in off centre. Sprinkle a quarter of the ginger mixture over each and pile a quarter of the vegetable matchsticks on top. Spoon a quarter of the teriyaki or fish sauce mixture over the top.

5. Fold the bare side of the baking parchment over the salmon and roll the edges of the parchment over to seal each parcel very tightly.

6. Place the salmon parcels on a baking sheet and cook in the oven for about 10-12 minutes, depending on the thickness of the fillets. Put the parcels on plates and serve with rice.

Note: The aromatic smell that wafts out of these fish parcels as you open them is deliciously tempting.