September 2019 - Karen White's Asian Salmon Parcels

Brickland’s

2 portions  Bricklands Scottish Farmed Salmon

1 pot Bricklands homemade Fish stock

Hoole Food Market

1 tbls Chilli – finely chopped optional

1 tbls Ginger – finely Chopped

Zest of 1 Lemon

1 clove garlic - minced

2 tbls Chopped Parsley

1 Red pepper - thinly sliced

1-2 tsp Soy sauce (depending on taste)

1 tsp Honey

1 Bok Choy – halved

Cooked rice noodles dressed in a little sesame oil and soy sauce

Method

Pre heat oven 170 C Gas 5Simmer stock add in soy sauce, ginger, lemon zest, garlic, chilli, parsley, honey. Simmer 1 min and take off heat to allow to cool slightly.

Create a foil or paper parcel. Place Bok Choy on the bottom of the foil. Place sliced peppers on top of each. Place Salmon on top of peppers. When stock has cooled spoon mixture over the Salmon. Reserve some of the mix to dress the Salmon for presentation.

Seal the parcel to ensure no steam escapes and pop in the over for 15/18 Minutes.

In Bowls add your rice noodle. Carefully lift of Bok Choy, peppers & Salmon and place on top of noodle. Dress Salmon with left over stock mix.