ASIAN STYLE FILLET OF SALMON EN PAPILOTTE
150gms salmon fillet with skin For the Asian herb rub: 1/4 inch ginger 1 fresh red chilly 6-8 dill leaves 1/2 lemon 10gms sesame seeds Salt and pepper to taste For the vegetable base: 4 stalks of asparagus 1/4 cup frozen peas 2 baby pakchoi 10gms fresh coriander 1 fresh red chilly 1 lime 1tbsp Kikkoman soy 1/2tbsp honey 1/2tbsp Japanese rice wine vinegar
Rinse the salmon and keep aside, and finely chop the ginger. Finely chop the red chilly and dill leaves, and season the mixture well with salt and pepper. Now rub it on the salmon and let it sit for five minutes.
Oil a sheet of butter paper and place it over an aluminium foil. Place all the vegetables as the base and season with soy sauce, honey and rice wine vinegar. Now let it steam for 10 minutes.
Once the fish is cooked, remove the foil and also the skin of the salmon. Grill it for a minute to get a thin crust on top and serve hot.