Teriyaki Salmon Parcels Recipe

November 1, 2017 at 3:35 pm  •  0 Comments

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Ingredients

  • 2 salmon fillets
  • 250g microwaveable rice, to serve
  • 150g baby corn
  • 2 sprinklings fresh root ginger, sliced julienne
  • 2 tbsp soy sauce, for the sauce
  • 1 tbsp honey, for the sauce
  • 1 tbsp mirin, for the sauce
  • 1 clove garlic, for the sauce
  • 2 drizzles sesame oil
  • 2 spring onions, chopped, to garnish
  • 2 sprinkles sesame seeds, to garnish

Preparation Instructions

  1. Preheat oven to 200°C / 180°C fan / Gas Mark 6. To make the sauce, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp mirin and a finely chopped garlic clove.
  2. Place each salmon fillet on a large square of foil, divide 150g baby corn between both and scatter over a little fresh sliced ginger. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil.
  3. Fold over the edges of the foil together to seal and bake the parcels on a baking sheet for 15-20 minutes, then leave to stand for a few minutes.
  4. Serve in the parcels with rice, and with chopped spring onions and sesame seeds to scatter over.
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