Ingredients
- 2 Salmon fillets (preferably wild or organic)
- 2 tbsp fish broth
- 1 tbsp olive oil
- ½ tbsp. Fish sauce
- 1 tbsp tamari (Japanese Soy sauce)
- ½ tbsp honey (preferably raw)
- 1 lime zest & juice
- ½ red chilli (optional) finely chopped
- 1 tsp freshly grated ginger
- 1 tsp turmeric
- 1 stick of lemongrass very finely chopped
- 2 kaffir lime leaves (optional – if you can find them they will add so much flavour. I’m not so keen on dried)
- Handful of fresh coriander leaves
- 2 rectangles of baking paper (big enough to wrap the salmon fillet)
Method
- Pre-heat the oven to 180 C/375 F
- Put the olive oil, fish sauce, tamari, honey, lime juice and zest, chilli (if using), ginger, turmeric and lemongrass into a glass jar. Shake well to mix the ingredients. This can be done ahead and left in the fridge if you wish.)
- Cut 2 rectangles of baking paper, large enough to wrap up each of the salmon fillets.
- Wrap the salmon up like a present, so the parcel is sealed, place on a baking tray & cook in the oven for about 10-15 minutes until just pink (this will depend on your fillet size)
- Serve immediately with a green salad of spinach or kale, scattered with cubes of avocado, a handful of fresh coriander leaves and toasted sesame seeds, cashews or pine nuts.