We love putting fish in parcels - it looks very professional but it's a surefire way to make salmon, or any type of fish, incredibly tender. In this recipe salmon, ginger, spring onions and chillies combine in little parcels, and are then seasoned with soy sauce to serve.
- 4 salmon steaks, boneless
- 4 spring onions
- 4cm piece root ginger
- 1/2 red chilli
- Dash of chilli oil
- Dash of soy sauce
Heat oven to 180C. Arrange 4 squares of baking parchment.
Thinly slice the spring onions on the diagonal and mince the ginger. Slice the chilli in half, scrape out the seeds and finely dice.
Arrange the salmon steaks on the baking parchment and divide the spring onions, ginger and chilli between them. Add a dash of chilli oil and soy sauce to each. Fold or scrunch the parchment into parcels and arrange on a baking tray. Cook for 10 minutes.