Total time: 20 minutes (Preparation: 10 minutes + Cooking: 10 minutes)
Serves: 2 - 4
A deceptively simple meal. This can be great for a dinner party as the sauce can be prepared ahead of time and does not take long to cook. It has the additional benefit of the unveiling (opening the parchment bag) which adds a layer of excitement to the meal!
Sauce
Soy sauce: 2 tablespoons
Chinese cooking wine: 1 tablespoon
Neutral oil (e.g, Grapeseed): 1 tablespoon
Sesame oil: 1/2 teaspoon
White pepper: A pinch
Salmon
Salmon: 4 x 125g fillets
Ginger: 2 cm knob, sliced
Spring onion: 2 stalks, sliced
Chilli, birds eye: 1, sliced
Pre-heat oven to 240C fan forced.
Mix the ingredients for the sauce together
Lay each salmon fillet on a separate piece of baking paper. Layer ginger and spring onion on top, followed by 1 tablespoon of the sauce.
Wrap the salmon so the liquid cannot escape. There are multiple ways to do this - look up 'en papillote' on Google
Cook the salmon for 8 minutes in the oven to have it just done. If you would like the salmon well done, cook for an additional 2 minutes. Adjust timing based on shape and weight of the salmon fillet.
This recipe and style of cooking works well with other fish too such as barramundi, whiting and cod. My rule of thumb is to have 1 tablespoon of sauce for every ~125g of fish.
This recipe and style of cooking works well with larger fillets or other fish too
~330g fillet: 3 tablespoons of liquid/sauce and extra to serve. Cook at 240C for 15 minutes
~250g fillet: 2 tablespoons of liquid/sauce and extra to serve. Cook at 240C for 12 minutes
