Teriyaki Glazed Salmon Parcels
BACOFOIL & DEAN EDWARDS’ TERIYAKI GLAZED SALMON PARCELS
We all love a simple salmon dinner, especially when made even easier with Bacofoil 2 in 1 Parchment & Foil. With the addition of just a few Asian-inspired ingredients you can spice up your salmon the easy way.
Bacofoil 2 in 1 Parchment & Foil is the perfect kitchen tool. The non-stick parchment is lined with foil to create a more even bake and it’s ideal for creating parcels to cook en papillote – if you can shape it, you can make it.
You can trust that your roll of 2 in 1 will never stick (thanks to Bacofoil’s clever non-stick coating) and, like all our products, will stay durable and strong no matter what you’ve got cooking.
TV chef Dean Edwards had teamed up with Bacofoil to create a range of simple and delicious recipes that will be firm favourites with the whole family.
- 4 small skinless salmon fillets
- 40ml light soy sauce
- 40ml ketjap manis
- 80ml mirin or dry sherry
- 1tbps olive oil
- 1 thumb-sized piece of ginger, grated
- 2 cloves garlic, crushed
- 1 red chilli finely sliced
- 2 limes sliced thinly
- 5-6 spring onions, sliced
- Bacofoil 2 in 1 Parchment & Foil
- Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.
- Pour half of the marinade over the fillets, clingfilm then leave to stand for 20 minutes.
- Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.
- Place 4 slices of lime onto one side then top with the salmon fillet, sliced chilli and spring onions, fold over then crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a tablespoon of the reserved teriyaki marinade then twist to seal. Repeat this process with the other fillets.
- Place onto a baking tray then pop into a pre-heated oven set at 200c / gas mark 6 for 12–14 minutes.
- Take the parcels to the table; tear open before serving with some stir-fried Chinese greens or a portion of rice
Enjoy! Serves four.