Thai Salmon in Foil

Thai Salmon in Foil

Serves 4

Ingredients:

1-bunch spring onions

2cm piece fresh ginger

1 red chilli

1 stick celery

1 carrot

1 garlic clove

small bunch fresh coriander

4 salmon steaks

4 teasp soy sauce

4 teasp sesame oil

2 limes

For the noodles:

1 tbsp sesame oil

A 300g pack ready-for-wok rice noodles

1 red pepper, finely sliced

2 tbsp light soy sauce

salt and freshly ground pepper

Method:

Set the oven to gas mark 6, 200 degrees C, 400 degrees F.

Trim the spring onions, cut in half dividing the white and green part and then slice in half lengthways.  Peel and finely slice the ginger and cut into thin strips.  Deseed the chilli and cut into long strips also. Prepare the celery and carrot in the same way then peel and finely slice the garlic and remove the stalks from the coriander keeping them to one side.

Tear off four squares of tin foil about 34cm/13” and place a salmon steak in the centre of each one. Divide all the prepared vegetables, including the coriander stalks, between each one, scattering them over, then drizzle over the soy sauce and sesame oil.  Squeeze over the juice of one of the limes and finally season with salt and pepper.

Now wrap the salmon in the foil making sure it is well sealed and not too tightly wrapped around the fish so that it can steam gently.  Place the parcels on a baking try and bake for 12 – 15 minutes.

Just before the fish is ready, cook the noodles.  Put the sesame oil in a wok or frying pan and when hot add the red pepper and stir-fry for a minute.  Add the noodles and continue to stir for two minutes until they are piping hot.  Add the soy sauce and season well.

Divide the noodles between four serving plates.  Remove the salmon from the oven and serve each one in the foil parcel next to the noodles with the remaining lime in wedges on each one and sprinkled with the coriander leaves.

Wine Matching

Nick Stephens from Bordeaux-Undiscovered has kindly suggested wine pairings for this recipe: 

Currently it is fashionable to have a straight light Pinot Noir with salmon. However this will not lend itself to my Thai Salmon dish due to the myriad of flavours in this recipe. If your budget will allow i would suggest a good White Burgundy such as Puligny, Chassagne-Montrachet, Meursault or Chablis. However should your budget not stretch that far consider Bordeaux-Undiscovered's Chateau Mayne Pargade 2010 which will offer a good price conscious alternative. With its blend of Semillon and Sauvignon grapes it will truly enhance the array of flavours in this dish. Serve the wine slightly chilled to obtain maximum potential from this pairing.  Enjoy!