Teriyaki Glazed Salmon Parcels
Delicious and simple these Teriyaki Glazed Salmon Parcels are packed with flavour aided by red chilli and spring onions.
Servings 4
Ingredients
- 4 small skinless salmon fillets
- 40 ml light soy sauce
- 40 ml ketjap manis
- 80 ml mirin or dry sherry
- 1 tbps olive oil
- 1 thumb-sized piece of ginger grated
- 2 cloves garlic crushed
- 1 red chilli finely sliced
- 2 limes sliced thinly
- 5-6 spring onions sliced
- Bacofoil 2 in 1 Parchment & Foil
Instructions
- Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.
- Pour half of the marinade over the fillets, clingfilm then leave to stand for 20 minutes.
- Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.
- Place 4 slices of lime onto one side then top with the salmon fillet, sliced chilli and spring onions, fold over then crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a tablespoon of the reserved teriyaki marinade then twist to seal. Repeat this process with the other fillets.
- Place onto a baking tray then pop into a pre-heated oven set at 200c / gas mark 6 for 12–14 minutes.
- Take the parcels to the table; tear open before serving with some stir-fried Chinese greens or a portion of rice.