piece of ginger, finely grated Ginger jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
clove, finely grated
salmon fillets (about 140g each)
ends trimmed and spiralized into thin noodles Courgette corr-zjet The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
peeled, ends trimmed and spiralized into thin noodles Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
of pak choi (about 200g), leaves separated Pak choi pak-choy This member of the cabbage family has a number of different names, including…
chilli, thinly sliced, deseeded if you like
jasmine rice, to serve (optional)Heat oven to 180C/160C fan/gas 4. Before you prep the veg 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.
two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.
the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.
for 20–25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.
I’ve seen a number of Asian style salmon dishes in foodie magazines and websites lately and whilst I love the flavours of soy sauce, ginger, chilli and sesame with salmon, I haven’t liked any of the recipes – they always seem very fiddly with everything happening at once
My usual salmon dish is to flake it up with some pasta, or just to bake it in the oven. We didn't manage to finish the side of salmon yesterday as sashimi (barely had any, really) and it was sitting in the fridge taking up a lot of room, so I decided we'd better finish it
To serve, ladle the noodles into bowls then top with the salmon fillets. When you’re cold (we were threatened with snow today, but all we got was misty, relentless ice cold rain, which I would argue is worse), there is nothing better than a warming broth