These fresh tasting ingredients infuse the salmon when baked
in the foil parcels.
1 tbsp vegetable oil
4 medium shallots, sliced finely
2 garlic cloves, slivered
2.5cm fresh root ginger
25g palm sugar/ soft brown sugar
2 tbsp fish sauce
2 salmon fillets (150g each)
Coriander sprigs to serve
1. Add the oil to a small frying pan and fry the shallots, garlic and ginger over a medium heat
until they have softened slightly add the sugar and fish sauce and mix together.
2. Place each salmon fillet in a piece of foil approximately 4 times the size of the fish fillet,
and top each fillet with half the mixture. Fold up the foil to make a parcel making sure
it is sealed tightly.
3. Heat the oven to 200°C, and add the low rack into the oven and place the foil parcels
onto the rack. Cook for 10-15 minutes, when cooked the fish should be opaque.
Serve the salmon fillets with the juices poured over them and scattered
with coriander sprigs.
Cook’s Tip: Palm sugar is traditionally used in Thai cooking and has a subtle caramel flavour,
however soft brown sugar can be used as a substitute. Fish sauce is now widely available
in high street supermarkets