Friday, 1 March 2013

Asian Wild Salmon
This wonderful mid week dish is so fast!
I'm not kidding this was ready in 15min!
Can't beat that when you have to rush around either to bring kids to work in my case or...
extra curricular activities.
Wild Pacific Salmon is full on protein and full of omega 3's, so this if feel good food.
is a fancy French word which means: in paper.
I happened to fine parchment bags which was even easier than wrapping parchment into a parcel.
It holds all of the marinade and juices you add or accumulates.
This allowed me to steam the fish in it's own juices and here's the best has
So this meal has no added fat.
Great for keeping the calories down and guilt free. Imagine making this for guests and telling them there is no fat in their food!
You will be the hostess with the mostess.
1  2-3lb side of Wild Pacific Salmon
1 tbsp black bean sauce with garlic
2 tsp soy sauce
1 tsp or to taste Siracha sauce (hot sauce)
Place the salmon on a large piece of parchment paper or in a bag, brush the black bean sauce, soy sauce and siracha sauce over the top of the salmon. 

If you have a parchment bag, fold over the edge 2 times and place seam side down on a baking sheet large enough to hold the parcel.
If you are using parchment, place the fish onto 1/2 of the paper and fold over the top half, encasing the fish.  Crimp the edges over one another to encase the fish and liquids. Place on a baking sheet.
Let marinate for 15min to 1/2 hr if you have time.
Bake in a preheated 375F oven for 15min or until fish can be flaked with a fork.
This will create it's own juices which, you can spoon over the fish.

Servings: 3-4
Enjoy with love!


  1. Very tasty!

    Wish you success in Fish Market London Contest:

    Best regards!