Soy Salmon en Papillote
Lockdown was sh*te as we all know.
We were lucky enough to have a neighbour who owns Wright’s of Marino!!!
I would ring him on Monday and order what I was feeling for a few days and he’d drop it off on his way home. It was unreal!
The salmon he delivered was the winner all day long.
We made this recipe many many times during lockdown as it takes a small bit of prep but is then very easy! And we were generally too drunk to cook anything that took any more effort.
- 4 skinless salmon fillets. About 140g each
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 thumb sized pieces of ginger, finely grated
- 4 cloves garlic, finely grated
- 2 courgette, very thinly sliced (If you can make juliennes then great for you)
- 2 carrots, peeled and sliced very thinly same as above
- 220g mushrooms thinly sliced
- 4 bulbs pak choi
- 2 red chillies, thinly sliced and deseeded
- 500g baby potatoes
- 30g butter
- 4 stems spring onion
- Mix together soy, sesame oil, vinegar, garlic and some salt and cracked black pepper in a bowl.
- Lob in your salmon and mix and coat.
- We then prefer to take small sandwich bags, put 1 fillet in each bag and divide up the marinade between each bag.
- Try and close each bag with as little air in them as possible so the marinade and salmon are tight together.
- Leave in the fridge for at least 4 hours or overnight.
- Have all your veg prepped and set aside in individual bowls shortly before you take the salmon out of the fridge.
- Begin your spuds.
- Preheat oven to 180 celsius if fan, 200 if not.
- Bring a pot of cold salted water to the boil.
- Lob in your spuds and cook for about 25 minutes until soft.
- Drain your spuds and let them dry for 5 minutes.
- Line a tray with tin foil and place your spuds on the tray.
- Using a potato masher, smash the spuds, trying to keep them in one piece.
- Leave them on the tray, smashed, for another 5 minutes.
- Drizzle with your melted butter, then drizzle of olive oil, sprinkle with salt and pepper.
- They will need to go in the oven for about 40 minutes, deep golden and crisp so leave longer if needs be. Your oven might be sh*tter than ours.
- Sprinkle with spring onion when 10 minutes cooking time left.
- Remove salmon from fridge.
- Tear 4 large sheets of parchment paper.
- Place 1 piece of salmon in the centre of each.
- Divide the vegetables nicely between each parcel.
- We tend to sit veg either side of the salmon with the sliced chilli on top.
- Pour over some of your salmon marinade.
- Lift the paper around the salmon and roll each end and tie together like a mini handbag, if you have string.
- Roast for 20 minutes when there is 20 minutes left on your potatoes.
- Remove everything from the oven.
- Serve your potatoes as a base for each plate, lovely and crispy.
- You can leave the salmon in the parchment if you like and people may enjoy eating like this.
- We prefer slowly and delicately removing all ingredients and serving on top of the crushed potatoes.