Recipes 4



Serves 4.  Prep: 15 mins  Cook: 15 mins 


4x 200 gm skinned salmon fillets 
100gm fresh shitake mushrooms thinly sliced (or dried, rehydrated shitakes) 
3 cm piece fresh ginger 
Diagonally sliced green spring onions, red chilli strips and coriander leaves to garnish. 
steamed rice to serve. 


2 cloves of garlic, crushed 
2 tblsps soy sauce 
1/3 cup Shao hsing (chinese cooking wine) or Dry Sherry 
1 tsp sesame oil 
1 tsp sesame seeds 
1 tblsp honey 
1.  Combine all ingredients for Asian sauce in a small bowl. 
2.  PPlace 4cx40cm long pieces of baking paper on a bench. 
Divide mushrooms and giner among the centre of each piece of paper. 
Top with Salmon.   Spoon Asian sauce evenly over salmon. 
Bring Long sides of each piece of baking paper up to meet in the middle. Fold to seal, Roll up short ends to enclose filling.  Tuck under to secure.  Place parcels on an oven tray. 
3. Cook in a hot oven (200c) for 15 minutes, or until salmon is tender. 
4.  Open parcels carefully  to allow steam to escape.  Turn out onto serving dishes, mushroom side up.   Garnish with spring onions, chilli and coriander. 
5.  Serve with Steamed rice.     
Tip:  Double the sauce to serve with the fish for extra flavour.