Ginger and lemongrass salmon with greens in a parcel recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ginger and lemongrass salmon with greens in a parcel recipe By You Magazine - November 21, 2021 Cooking fish in a parcel is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavours. Lizzie Mayson SERVES 1 1 tbsp light soy sauce 1 tbsp mirin 2 spring onions, thinly shredded 1 courgette, halved widthways and then cut into thin sticks Handful of sugar snap peas, halved lengthways 1 salmon fillet (about 120g) 1 lemongrass stalk, very thinly shredded, any tough outer leaves discarded 1 red chilli, thinly sliced 7g piece of fresh root ginger, finely shredded 1 garlic clove, thinly sliced Sea salt and freshly ground black pepper Handful fresh coriander, chopped, to serve Preheat your oven to 200C/180C fan/gas 6. In a small bowl, combine the soy and mirin. Cut a 50cm x 40cm piece of greaseproof paper or foil and place in a medium-sized roasting tin. Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemongrass, chilli, ginger and garlic. Pour over the soy and mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure. Pop into the oven for 20 minutes until the fish is opaque and flakes easily. Put the parcel on a plate, open, scatter over some coriander, then tuck in. ALSO WORKS WELL WITH firm white fish fillets, such as pollock, haddock, tilapia or hake. Now buy the book Our recipes are from One Dish Fish by Lola Milne, published by Kyle Books, price £17.99. To order a copy for £15.29 until 5 December, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved