-01.png)
salmon with vegetables
and black garlic
Ingredients
Sauce
-
2 tbsp low-salt soy sauce
-
1 tbsp runny honey
-
1 tsp black garlic paste
-
2 tbsp avocado oil (or vegetable oil)
-
1 tbsp mirin (optional)
Salmon parcels
-
200 g Tenderstem broccoli
-
1 courgette, sliced into matchsticks or coins
-
4 x salmon fillets (about 100 to 120 g ech)
-
2 cm of ginger, cut into thin matchsticks
-
1 lemon, thinly sliced
-
Handful of fresh herbs, leaves only (e.g. chives, parsley, dill)
-
4 squares of tinfoil, about 30 cm square each
-
Toasted black or white sesame seeds (to decorate)
1. Preheat oven to 220C/200C fan.
2. Sauce: whisk together the soy sauce, honey, black garlic, avocado oil and mirin.
3. Place a couple of broccoli stems and a quarter of the courgette on each square of tinfoil, then sit a salmon fillet on top (if the end is very thin, fold it under the thicker part of the fillet so it cooks evenly), add a couple of lemon slices and scatter over the ginger and herbs. Spoon the sauce over each salmon fillet.
4. Fold up the edges of the foil to seal, leaving a ‘tent’ above the fish, and place the parcels on a baking sheet.
5. Bake for 15 mins, or until the fish is cooked through. Take care not to overcook it - a thinner fillet will cook more quickly than a thick one.
6. Sprinkle with sesame seeds.