Dean Edwards serves up a tasty looking fragrant salmon with Thai ribbon salad dish on Lorraine.
Ingredients for the salmon parcels: 4 small salmon fillets, skin removed, 1 lime, sliced thinly, 1 thumb sized piece of fresh ginger. peeled and cut into matchsticks, 4 spring onions, finely sliced, ½ red chilli sliced, 3 tbs ketjap manis (or soy sauce), 2 tbsp olive oil, and A splash of water for each parcel.
For the noodles: 100g vermicelli rice noodles, 1 carrot cut into matchsticks, ½ cucumber, peeled into ribbons, 1 small courgette, peeled into ribbons and 4 spring onions, finely sliced.
For the garnish: 15g salted peanuts, 2 tbsp fresh coriander leaves picked and ½ red chilli, sliced.
For the dressing: 1 tbsp soy sauce, 1 tsp honey, 2 tbsp olive oil, ½ clove garlic, crushed and Juice 1 lime.
To prepare the dish, lay on a sheet of baking parchment onto a baking tray, place some slices of lime to one side, then top with the salmon fillet, ginger, chilli, and spring onion.
Drizzle with the oil and ketjap manis then fold over paper and crimp the edges over pressing tightly to form a seal. Just before you finish the last crimp, pour in the water then twist to seal.
Place into a pre-heated oven set at 200c for 12-14 minutes. Place the noodles in a bowl then cover with boiling water, leave to soak for 5 minutes before draining, leave to cool. Meanwhile whisk together the dressing ingredients for the salad.
Using a vegetable peeler cut the courgettes and cucumber into ribbons. Mix in the carrots, spring onion and chillis with the noodles and garnish with the peanuts and fresh coriander.
Unpack the salmon from the parcel at the last minute to keep warm and plate up with the ribbon salad and noodles.