¼ cup soy sauce
¼ cup hoisin sauce
1½ tbsp rice wine vinegar (or 1 tbsp
apple cider vinegar)
1 tbsp honey
1 tbsp finely grated ginger
1 tbsp sweet chilli sauce
zest of 1 lemon, plus 1 tsp juice
zest and juice of 1 orange
½ tsp Chinese five-spice
4 star anise (optional)
½ tsp black pepper
600–700g salmon fillets
fresh chopped coriander or parsley
1 red chilli, chopped, deseeded (optional)
Ingredients provided by:
Preheat oven to 200°C regular bake.
Place soy sauce, hoisin sauce, vinegar, honey, ginger, sweet chilli sauce, lemon zest and juice, orange zest and juice, five-spice, star anise (if using) and pepper in a small saucepan. Simmer over a medium heat for a few minutes until reduced and thickened slightly.
De-bone salmon if it needs it, using fish tweezers or kitchen tweezers. The skin can stay on, or take it off if you like. If they are huge pieces, you can cut them in half.
Cut a 40cm length of baking paper for each salmon piece. You can also use foil, but I prefer the paper — I feel it’s better for the flavour, and for you.
Place a piece of salmon on one side of the paper and spoon sauce over (make sure you get a whole star anise in each one, if using). Fold up the paper a bit like you would a present, then fold up edges and press creases tightly so the parcel holds in place.
Arrange parcels side by side in a roasting tray. Bake in preheated oven for about 10–12 minutes. Unwrap carefully, scatter with fresh herbs and chilli (if using) and serve on rice. Pour extra liquid from paper parcels over salmon and rice, too.
Wine Match Waipara Hills Equinox Pinot Noir 2014
Rich tomato sauce, with a rich Pinot Noir. Comfort winter wine and food.