serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Growing up on the coast, we were inundated with fresh fish, but I'm mostly obsessed with salmon.
Stream free On Demand
Self Care
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 tbsp finely grated ginger
- 60 ml (¼ cup) extra virgin olive oil
- 2 limes, thinly sliced into rounds
- 4 pieces centre-cut salmon fillets, about 200 g each, skin on
- 2 lemongrass stalks, white part only, bruised and halved lengthways
- sea salt, to season
To serve
- 2 long red chillies, seeded and thinly sliced
- 4 lime cheeks
- coriander sprigs
- Steamed white rice
Instructions
- Preheat the oven to 220˚C. Cut four 30 cm x 45 cm pieces of baking paper.
- Mix the ginger and olive oil in a small jug.
- Place 3 slices of lime in the centre of a sheet of baking paper. Top with a piece of salmon, drizzle with a little ginger oil, then top with the lemongrass and season with salt. Bring 2 long sides of the paper to the centre and fold over twice to seal. Roll up the ends to enclose. Place on a baking tray. Repeat to make 4 parcels.
- Bake for 10 minutes or until the salmon is just cooked. Divide among serving plates and slightly open the parcels. Serve with topped with chilli, coriander sprigs and lime wedges, with steamed rice to the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Growing up on the coast, we were inundated with fresh fish, but I'm mostly obsessed with salmon.
Stream free On Demand
Self Care
