- Home
- Recipes
- Fish and seafood
- Vietnamese newspaper salmon
Vietnamese newspaper salmon
Published: June 28, 2017 at 4:48 PM
Save recipe
Serves 6-8
Easy
Total time: 1 hr
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
150g ginger
1/2 sliced, 1/2 cut into matchsticks
-
6 stalks lemongrass
halved lengthways
-
1 side (around 1.5kg) salmon
-
4 red chillies
sliced
-
2 cloves garlic
finely sliced
-
3 lime
zested and sliced
-
a large bunch coriander
-
a large bunch mint
-
a large bunch basil
-
4 spring onions
sliced
Nutrition: per serving
- kcal373
- fat19.4g
- saturates4g
- carbs5.4g
- sugars1.1g
- fibre1.6g
- protein43.3g
- salt0.3g
Ad
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.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue