Salmon en papilotte with Shiitake, Ginger and Soy

This dish is cooked so often at our house because it's sooo easy to prepare.


 10 mins + 15 mins


 2 people



What You'll Need

  • 2tbsp Tamari/Soy sauce
  • 4 Spring onions, trimmed and sliced
  • 1-2cm piece of ginger, finely shredded
  • approximately 2x200g of Snapper/Salmon fillets, skin removed and pin-boned
  • 100g fresh shiitake mushrooms, trimmed and thinkly sliced (sometimes when shiitake is not available
  • sesame oil, for drizzling
  • steamed rice and asian greens, to serve

How to Make It

Step 1

Preheat oven to 200 C. Brush two large foild rectangles with oil, then place on a baking tray. 

Step 2

Sprinkle the centre of each foil rectangle with 1 tbsp of shoyu. Combine the spring onions and ginger, then place 1/4 of the spring onions and ginger mixture along the centre of each piece of foil. Top with the fish fillets.  

Step 3

Sprinkle the remaining spring onion mixture over the fish, then scatter with the sliced mushrooms. Sprinkle the remaining soy sauce and a drizzle of sesame oil evenly over the top and wrap up to enclose in a parcel. 

Step 4

Bake for 10 minutes or until the fish flakes easily with a fork and is cooked through. 

Step 5

Serve with steamed rice, and lightly stemed asian greens to the side 

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