Teriyaki Salmon en Papillote
2 courgettes (zucchini)
6 spring onions (scallions)
2.5cm/1 in piece fresh
root ginger, peeled
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
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.
Using a zester, pare the lime thinly. Add the pared rind to
the ginger; with the garlic. Squeeze the lime juice.
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
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.
the bare side of 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
about 10-12 minutes, depending on the thickness of
the fillets. Put the parcels on plates and serve
Note: The aromatic smell that wafts out of these fish
parcels as you open them is deliciously tempting.