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.⁠

Recipe by Sophie at The Corner Plot