Ginger & Soy Salmon en Papillote

Serves 2

Prep: 15 mins

Cook: 25 mins

Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour, served with Jasmine or basmati rice.

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This is a Guest Recipe from BBC Good Food.   When we cooked this, we spiralised pink and white beetroots, carrot and yellow courgetti but didn't have any Pak Choi!   Also, being on a healthy kick, we didn't have rice, but fresh black French beans from the garden instead!   The marinade dyed the white beetroot grey, but tasted sensational, nevertheless!

 

Ingredients
 

• 2 tbsp light soy sauce

• 1 tbsp rice wine vinegar

• thumb-sized piece of ginger, finely grated

• 1 garlic clove, finely grated

• 2 skinless salmon fillets (about 140g each)

• 1 decent sized courgette, ends trimmed and spiralized into thin noodles

• 1 carrot, peeled, ends trimmed and spiralized into thin noodles

• 2 bulbs of pak choi (about 200g), leaves separated

 

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To Serve

• Thai jasmine rice with sliced Spring Onions

• Cashew nuts, lightly toasted (optional)
  
  
  
  Method

1. Heat oven to 180C/160C fan/gas 4.

    

2. Mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl.    Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.

    

3. Tear two large sheets of baking parchment, or you can use foil, big enough to encase the fish and vegetables in and put onto a baking tray.

    

4. Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet. 
    

5. Bring the sides of the parchment up over the salmon and pour the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.

    

6. If serving with rice, cook according to manufacturer's instructions and when light and fluffy and just before serving, fork through lightly toasted cashew nuts and spring onions, sliced on the diagonal.

    

7. Roast for 20–25 mins, (possibly longer) until the salmon is just cooked through and flakes into large pieces.
    

8. Serve the fish in the parcel with some rice, if you like.

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