Vegetarian & Vegan
My Latest Recipes
Chicken & Poultry
Peanut ginger chicken
Puddings & Desserts
Fish & Shellfish
This is sooo delicious and it can be ready and on the table in half an hour from start to finish. I usually serve it with cauliflower purée (see Cook’s Plot tip, below) and green beans, but it’s good with noodles too.
Cut two large squares of foil or baking parchment and sit a salmon fillet in the centre of each one, then stand in an ovenproof dish. Sprinkle the spring onions, chilli and grated ginger over the fish, then pour over the soy sauce, lime juice and sesame oil. Wrap the salmon up tightly in the foil or baking parchment and bake at 180C (fan oven) for 15 -20 mins until the fish is just opaque. Take it to the table in the parcels and let everyone enjoy the lovely aroma as they open them up on their plates.
To make a really easy Cauliflower Purée to serve with this, cut a head of cauliflower into florets and cook in chicken or vegetable stock for about 15 minutes until tender, then whizz with a stick blender until smooth. It tastes amazingly creamy - even without any cream - and is a great side dish with all sorts of other meals too (it's fab with roast chicken, for example).