Thai-style salmon parcels recipe
Steaming fish is not only a healthy way to cook it, it also ensures the fish stays moist. Wrapping this salmon up in parcels along with the greens and dressing means that each parcel is bursting with flavour and delicious cooking juices. It makes for a very quick and easy midweek meal.
Ingredients
For the salmon- 100 g choy sum, halved and sliced
- 3 baby pak choy (bok choy), halved lengthways
- 70 g brown shimeji mushrooms (or shiitake if you can’t find them)
- 2 skin-on salmon fillets
- 2 spring onions (scallions), thinly sliced, plus extra to garnish
- 1 red chilli, sliced into rounds
- 1 thumb-sized piece of ginger, peeled and cut into matchsticks
- 1 handful coriander (cilantro) leaves, to garnish
- 2 tbsp soy sauce
- 1 tsp runny honey
- 1 tsp sesame oil
- 2 garlic cloves, crushed
- 1 lime, juice only
- 120 g jasmine rice
- 1 lime, cut into wedges
Details
- Cuisine: Thai-style
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- Cook the jasmine rice according to the packet instructions.
- Create your salmon parcels: using two large pieces of parchment paper, start by dividing and piling a base of the choy sum and pak choy between them. Then place the mushrooms on top of this and the fish on top of the mushrooms.
- In a small bowl, whisk together the dressing ingredients. Drizzle this over the salmon fillets and then sprinkle over the spring onions, red chilli and ginger.
- Bring the sides of the parchment paper together to create a little tent, sealing well and tying with some kitchen string to ensure there are no gaps.
- Transfer to the middle of the oven for 15 minutes, until the fish is flaky and cooked through.
- Carefully open the parcels to reveal the fragrant steamed fish and vegetables. Divide the rice between two plates and tip a parcel onto each one, ensuring you pour over all the delicious cooking juices. Garnish with some coriander leaves, sliced spring onions and some lime wedges on the side.
This recipe is from Foolproof Fish by Libby Silbermann (Quadrille, £12.99). Photography ©Rita Platts.
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