1. 2 Salmon fillets (preferably wild or organic)
  2. 2 tbsp fish broth
  3. 1 tbsp olive oil
  4. ½ tbsp. Fish sauce
  5. 1 tbsp tamari (Japanese Soy sauce)
  6. ½ tbsp honey (preferably raw)
  7. 1 lime zest & juice
  8. ½ red chilli (optional) finely chopped
  9. 1 tsp freshly grated ginger
  10. 1 tsp turmeric
  11. 1 stick of lemongrass very finely chopped
  12. 2 kaffir lime leaves (optional – if you can find them they will add so much flavour. I’m not so keen on dried)
  13. Handful of fresh coriander leaves
  14. 2 rectangles of baking paper (big enough to wrap the salmon fillet)


  1. Pre-heat the oven to 180 C/375 F
  2. 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.)
  3. Cut 2 rectangles of baking paper, large enough to wrap up each of the salmon fillets.
  4. 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)
  5. 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.