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RECIPE FOR TERIYAKI SALMON IN A PARCEL
Source: Adapted and modified from Annabel Karmel Family Cookbook
120g salmon fillet
Dash of white sesame seeds
For ganishings (the combination and amount are up to individual preference):
Carrots (finely sliced with a vegetable peeler)
1 tbsp light soy sauce
1 tbsp mirin (Japanese sweet rice wine )
1 tbsp sake (Japanese rice wine) – (Mine is a sake style cooking seasoning/料理酒)
1 tsp granulated sugar
Salt and pepper (for marinating salmon)
- Preheat the oven to 200°C.
- Make the teriyaki sauce: Combine the light soy sauce, mirin, sake and sugar in a small bowl. Pour into a small saucepan and simmer until it is slightly thicken. Set aside to cool down.
- Clean and rinse salmon fillet. Pat dry with kitchen towel. Season with a pinch of salt and pepper.
- Place the salmon fillet on a sheet of parchment paper. Arrange some ginger strips on top. Fold the parchment paper to make a parcel. Add 1- 2 tbsp teriyaki sauce before sealing the top. Put the parcel on a baking tray and bake for 12 minutes. The time required for baking may vary depending on the thickness of your fish fillet.
- Meanwhile, blanch the baby sweetcorn, snow peas and carrots. Drizzle the remaining teriyaki sauce on the blanched vegetables. Serve with the salmon and a sprinkling of sesame seeds.
- If you don’t have parchment paper, you can replace it with aluminum foil.
- You can replace salmon with any other delicate fish with flat fillets such as grey sole, halibut, red snapper etc.
- This method is also suitable to cook meat, chicken, pasta and vegetables.
- The teriyaki sauce is similar to the one I used for shiitake mushroom stir-fry post.
- You can use herbs and aromatic vegetables to enhance the flavour of this dish.
- How to seal a package – Check out this video (Red mullet with orange and fennel en papillote-Gordon Ramsay) and this video (Cooking Salmon En Papillote Recipe Step 3 by Expert Village )
- How to blanch vegetables – refer to this post for the steps.