Vietnamese newspaper salmon
Serves 6-8
Easy
Total time:
We love this salmon recipe with fragrant Vietnamese spices including lemongrass, coriander, mint and basil. Wrapping the salmon in damp newspaper makes the fish steam in its own juices
Skip to ingredients
Showing items 1 to 3 of 6
- 150g ginger1/2 sliced, 1/2 cut into matchsticks
- 6 stalks lemongrasshalved lengthways
- 1 side (around 1.5kg) salmon
- 4 red chilliessliced
- 2 cloves garlicfinely sliced
- 3 limezested and sliced
- a large bunch coriander
- a large bunch mint
- a large bunch basil
- 4 spring onionssliced
Nutrition: per serving
- kcal373
- fat19.4g
- saturates4g
- carbs5.4g
- sugars1.1g
- fibre1.6g
- protein43.3g
- salt0.3g
Method
step 1
Heat the barbecue to medium, around 220C with the lid closed, or if using an oven, heat to 220C/fan 200C/gas 7 and put in a baking sheet to heat.
step 2
Lay 6 sheets of newspaper out, slightly overlapping so that you have a large surface.
step 3
Lay the ginger slices and lemongrass down in a layer, horizontally, near to you, roughly the same size as the salmon side and lay the salmon on top, skin-side down.
step 4
Season well and scatter with the chilli, ginger matchsticks, garlic, lime zest, ¾ of the herbs, spring onions and the slices of lime.
step 5
Wrap the salmon up by folding in the sides and folding the salmon over and over, ensuring the bottom has more than one layer of newspaper.
step 6
Tie the package with string around both ends, and in the middle for extra security.
step 7
Sprinkle generously with water and put, skin-side down, on the barbecue or onto the baking tray in the oven and cook for 40-50 minutes until cooked through, splashing with a little more water after 20 minutes.
step 8
Carefully remove from the barbecue or oven and serve in the newspaper, scattered with the remaining fresh herbs.
