Baked salmon with ginger lemongrass and lime

Growing up on the coast, we were inundated with fresh fish, but I'm mostly obsessed with salmon.

Ingredients

• 1 tbsp finely grated ginger
• 60 ml (¼ cup) extra virgin olive oil
• 2 limes, thinly sliced into rounds
• 4 pieces centre-cut salmon fillets, about 200 g each, skin on
• 2 lemongrass stalks, white part only, bruised and halved lengthways
• sea salt, to season

To serve

• 2 long red chillies, seeded and thinly sliced
• 4 lime cheeks
• coriander sprigs
• Steamed white rice

Instructions

1. Preheat the oven to 220˚C. Cut four 30 cm x 45 cm pieces of baking paper.
2. Mix the ginger and olive oil in a small jug.
3. Place 3 slices of lime in the centre of a sheet of baking paper. Top with a piece of salmon, drizzle with a little ginger oil, then top with the lemongrass and season with salt. Bring 2 long sides of the paper to the centre and fold over twice to seal. Roll up the ends to enclose. Place on a baking tray. Repeat to make 4 parcels.
4. Bake for 10 minutes or until the salmon is just cooked. Divide among serving plates and slightly open the parcels. Serve with topped with chilli, coriander sprigs and lime wedges, with steamed rice to the side.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Growing up on the coast, we were inundated with fresh fish, but I'm mostly obsessed with salmon.