zoom Martha's salmon en papillote with miso, lime & ginger
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    Martha's salmon en papillote with miso, lime & ginger

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    Martha's salmon en papillote with miso, lime & ginger

    • Preparation time: 15 minutes + marinating
    • Cooking time: 30 minutes to 45 minutes
    • Total time: 45-60 minutes + marinating

    Serves: 2

    Ingredients

    • 240g pack 2 Scottish salmon fillets, skin removed
    • 2 tsp miso paste
    • 1 tbsp soy sauce
    • 1 tbsp mirin
    • Finely grated zest and juice 1 lime
    • 2cm piece ginger, peeled
    • 2 salad onions, finely chopped

    Method

    1. To make the marinade, stir together the miso paste, soy sauce, mirin, lime zest and juice in a medium-sized bowl. Grate in the ginger. Add the salmon, cover and leave to marinate in the fridge for at least 1 hour or, better still, overnight.

    2. Preheat the oven to 180°C, gas mark 4. Cut two large rectangles of baking parchment and lay each out on the work surface. Place the marinated salmon on the parchment , top the fillet with a sprinkle of sea salt and a handful of salad onions.

    3. Fold the empty half of the parchment paper over the salmon and crimp the edges closed, as if making a square pasty. Repeat with the second piece of salmon, then put the parcels onto a baking tray.

    4. Bake for 30-35 minutes. The salmon should be tender and cooked through. Serve in the parcel, so none of the juices are lost, or transfer to plates and drizzle over the juices.

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