Ginger & Lemongrass Salmon with Greens in a Parcel

August 13, 2021

I made this Ginger & Lemongrass Salmon with Greens in a Parcel for dinner. The salmon is cooked in parchment paper and nestled on a bed of zucchini, sugar snap peas and green onions. You then pour soy sauce and mirin over the salmon and top it with lemongrass, ginger, garlic and red chili peppers. The lemongrass adds a bright citrus flavor to this dish. I served it with jasmine rice. It's healthy and delicious.

Prep: 15 mins
Cook: 20 mins
Yields: 1 Serving

Ingredients

1 tablespoon light soy sauce

1 tablespoon mirin

2 spring onions, thinly shredded

1 courgette, halved widthways, then cut into thin sticks

handful of sugar snap peas, halved lengthways

1 salmon fillet (about 120g/4¼oz)

1 lemongrass stalk, very thinly shredded, any tough outer leaves discarded

1 red chili, thinly sliced

7g (¼oz) piece of fresh root ginger, finely shredded

1 garlic clove, thinly sliced

sea salt and freshly ground black pepper

handful fresh cilantro, chopped, to serve

Directions

1Preheat your oven to 400° F. In a small bowl, combine the soy and mirin. Cut a piece of parchment paper or foil roughly 20"x15" and place in a medium-sized roasting tin.

2Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemongrass, chili, ginger, and garlic. Pour over the soy-and-mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure.

3Put it into the oven for 20 minutes until the fish is just opaque and flakes easily. Put the parcel onto a plate and scatter with cilantro.

Recipe from One Dish Fish by Lola Milne (Kyle Books).

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