Serves 4.
4 x 150g skinned and boned fresh Salmon portions
2 tablespoons reduced salt soy sauce
1 tablespoon finely grated fresh ginger
1 tablespoon mirin (Is a rice wine and for substitute ingredient see below)
1 teaspoon sesame oil
3 spring onions, finely chopped
½ red pepper, finely chopped
Mirin can be substituted with 1 tablespoons of sugar to 1/4 cup of white wine, vermouth, or dry sherry will replace 1/4 cup of mirin or 4 tablespoons of mirin. You can stored mirin in a glass jar in the pantry.
1. Preheat the oven to 200 degrees C or preheat a barbeque to medium heat.
2. Place each portion of salmon on a 30cm by 40cm piece of baking paper or banana leaf.
3. Combine the soy sauce, ginger, mirin or substitute and sesame oil in a small jug. Spoon the mixture over the salmon.
4. Sprinkle each salmon portion with spring onions and red pepper. Fold each baking sheet or banana leaf into a parcel to enclose the salmon and secure with string.
5. Place the parcels on a baking try seam side up. Bake in the preheated oven or cook on a preheated barbeque for 15 minutes or until the salmon is just cooked through.
6. Garnish with lime wedges and serve with steamed rice and Asian greens OR as a main fish dish at a summer barbeque.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes