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Corin Dann and Annabelle White - Source: Breakfast
Asian salmon
Serves 4
Always use the best possible fresh salmon for this dish.
600gm fresh salmon fillet
2 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp oyster sauce
1 tsp fresh ginger, finely grated
1 small clove crushed garlic
2 spring onions, finely sliced
2 red chilli, diced and deseeded
Handful basil, chopped
8 Tbsp coconut cream
Cut salmon into four pieces. Spray four squares of tin foil with cooking spray and place one piece of salmon on each.
Mix soy sauce, sesame oil, oyster sauce, ginger and garlic together in small bowl. Brush over fish.
Spread spring onions, chilli and basil over fish.
Pour 2 Tbsp coconut cream over each piece of fish. Wrap each into a parcel.
Bake 10 minutes 180 deg C. Good served with mashed potatoes or rice.
Cook's tip:
Ask your fish monger for skinless and boneless salmon. You can have the skin on (many argue it provides better flavour and if you want to remove
the bones - use twizzers) but getting it all sorted ahead of time makes it easier for the cook.
Buy the salmon as fresh as possible - you can freeze salmon and then defrost in fridge and make this successfully - either way make sure you have
the parcels at room temperature before cooking.
Don't leave salmon out too long on the bench - every hour the fish is off ice or out of the fridge it ages by one day. The cooking times above are based
on the salmon not being icy cold from the fridge.
You want your fish medium rare - in other words, still pink in the centre - and it will continue to cook in the parcel even after you pull it from the oven.
Err on the side of medium rare rather than over-cooked - you can always put back in the oven for a few minutes, but once over-cooked you are without
options.
Perfectly portion controlled, this is a great option when entertaining friends - parcels can be made in the morning and kept in fridge till heating the oven
in the evening.
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