- 4 x Salmon fillets (about 120 grams each fillet), either skin-on or skin-off are fine.
- 1 sheet Nori, half cut into thin strips and the other half crushed into small pieces.
- Sesame oil
- 1 x 200 gram pack of edamame bean pasta.
- 3-4 bunches Pak Choy, trimmed and rinsed
- Sauce ingredients: 3 tbs soy sauce, 2 tbs Hoi Sin, dash sesame oil 1 Tbs white wine vinegar, 1 tsp minced garlic, chilli flakes
- Sesame seeds (optional)
- Pickled ginger (optional)
- Pre-heat oven to 180 degrees Celsius
- Brush a little sesame oil in the middle of 4 sheets of foil (about 30 centimetres in length). These will make the parcels for the salmon fillets to bake in.
- Prepare the sauce by mixing all sauce ingredients in a side dish and set aside.
- Place a salmon fillet in the middle of each foil sheet, slowly drizzle the sauce over the top of each.
- Layer the Nori strips vertically or diagonally over each salmon fillet, then fold the sides of each foil sheet up to create a sealed ‘pack’ for the salmon to bake in.
- Carefully transfer each of the foil packs to a baking dish or tray and bake for 12 minutes.
- Boil about 150 grams of the edamame as per pack instructions (2-3 minutes boiling water) and divide among four plates.
- Place Pak Choy in a microwave steamer and microwave on high for 1.5 minutes, drain and divide among the four plates.
- Remove Salmon from the oven when ready and carefully open foil parcels, place each salmon fillet on top of the edamame bean pasta and pour the remaining sauce from each foil packet over the salmon and greens.
- Sprinkle over remaining Nori.
- Top with sesame seeds (optional) and serve with a side of pickled ginger (optional).
Brands and product used
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Yaki Nori for Sushi
- Lee Kum Kee - Stir Fry Essential Hoisin