We all love a simple salmon dinner, especially when made even easier with Bacofoil 2 in 1 Parchment & Foil. With the addition of just a few Asian-inspired ingredients you can spice up your salmon the easy way. Bacofoil 2 in 1 Parchment & Foil is the perfect kitchen tool. The non-stick parchment is lined with foil to create a more even bake and it’s ideal for creating parcels to cook en papillote – if you can shape it, you can make it.
You can trust that your roll of 2 in 1 will never stick (thanks to Bacofoil’s clever non-stick coating) and, like all our products, will stay durable and strong no matter what you’ve got cooking. TV chef Dean Edwards had teamed up with Bacofoil to create a range of simple and delicious recipes that will be firm favourites with the whole family.
INGREDIENTS (serves 4)
4 small skinless salmon fillets
40ml light soy sauce
40ml ketjap manis
80ml mirin or dry sherry
1tbps olive oil
1 thumb-sized piece of ginger, grated
2 cloves garlic, crushed
1 red chilli finely sliced
2 limes sliced thinly
5-6 spring onions, sliced
Bacofoil 2 in 1 Parchment & Foil
Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.
Pour half of the marinade over the fillets, clingfilm then leave to stand for 20 minutes.
Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.
Place 4 slices of lime onto one side then top with the salmon fillet, sliced chilli and spring onions, fold over then crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a tablespoon of the reserved teriyaki marinade then twist to seal. Repeat this process with the other fillets.
Place onto a baking tray then pop into a pre-heated oven set at 200c / gas mark 6 for 12–14 minutes.
Take the parcels to the table; tear open before serving with some stir-fried Chinese greens or a portion of rice