Japanese-style salmon parcels
A recipe from the Good Food collection.
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- 2 teaspoons sesame seeds
- 4 × 150 g (5 oz) salmon cutlets or fillets
- 2.5 cm (1 inch) piece fresh ginger
- 2 sticks celery
- 4 spring onions
- ¼ teaspoon dashi granules
- ¼ cup (60 ml/2 fl oz) mirin
- 2 tablespoons tamari
1. Cut baking paper into four squares large enough to enclose the salmon steaks. Preheat the oven to very hot 230°C (450°F/Gas 8). Stir the sesame seeds over low heat in a small pan until lightly browned, then remove from the pan.
2. Wash the salmon and pat dry with paper towels. Place a salmon cutlet in the centre of each paper square.
3. Cut the ginger into paper-thin slices. Slice the celery and spring onions into long thin strips. Arrange a bundle of the prepared strips and several slices of ginger on each salmon steak.
4. Combine the dashi granules, mirin and tamari in a small saucepan. Stir gently over low heat until the granules dissolve. Drizzle over each parcel, sprinkle with sesame seeds and carefully wrap the salmon, folding in the sides to seal in all the juices. Arrange the parcels in a bamboo steamer over a pan of simmering water and steam for about 15 minutes. (The paper will puff up when the fish is cooked.) Serve immediately with boiled rice.