Salmon baked in paper is a lovely way to keep in flavour and moisture, but making individual parcels can be troublesome. Cook a few wrapped together and it's easier, and it also gives a better flavour.
4 salmon fillets, about 180g each, skin and bones removed
1 tbsp vermouth, or brandy
salt and pepper, to season
Salsa of Asian herbs
¼ cup olive oil
4 cloves garlic, roughly chopped
1 tbsp soy sauce
1 tsp fish sauce
½ tsp sugar
1 small red onion, finely chopped
1 roma tomato, seeds removed and flesh cut into ½ cm cubes
1 small lebanese cucumber, seeds removed and flesh cut into ½ cm cubes
½ cup each finely shredded coriander, mint and Thai basil
¼ cup finely shredded Vietnamese mint
¼ cup crispy fried shallots
For the fish
1. Heat your oven to 200C.
2. Thinly slice half of the lemon, reserving the other half for the salsa. Place the lemon slices on a sheet of baking paper placed on a baking sheet and arrange the salmon fillets on top so they are tightly packed and touching.
3. Sprinkle salmon with the vermouth and season with salt and pepper. Wrap the baking paper to enclose the salmon and bake for 15 minutes until cooked through.
4. For the salsa, heat the olive oil in a small saucepan over medium heat and fry the garlic until lightly browned and fragrant. Add the soy sauce, fish sauce, sugar and the juice of the reserved half lemon and set aside to cool.
5. When the salmon is ready, stir through the remaining ingredients to coat the herbs.
6. To serve, open the salmon parcel and cover the salmon with the salsa.