Salmon and Pickled Galangal parcels

Prepare this dish in less than 30 minutes.

Preheat oven to 180 deg. C.


4 salmon fillets, skin removed
16 thin slices of pickled galangal, or 8cm piece fresh ginger, freshly grated
4 spring onions, sliced thinly
1/3 cup low salt soy sauce


Cut 4 x 30cm squares from alfoil. Cut 4 x 30cm squares from baking paper and wet and crumple them. Flatten the wet paper and place on top of the alfoil.

Place a fillet of salmon on each of the baking paper sheets. Form a boat shape by folding up the ends of the alfoil.

On the top of each fillet place four thin slices of pickled galangal, or grated ginger, then sprinkle over the spring onion.

Pour soy sauce over each fillet of fish. Season. Fold the paper and foil together to make parcels.

Place the parcels on an oven tray and bake for 20 minutes, or depending on the thickness of the fish. Open the parcels, and remove the alfoil, be careful of escaping steam from the parcel.

Serve with mashed potato and a green salad or other seasonable vegetables. The flesh from roasted garlic can be mixed through the mashed potato for individual flavour.

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