By Nigel Haworth, Northcote, Lancashire.
Nigel Haworth’s newspaper wrapped treacle salmon, spring onion, pickled ginger, coriander
Ingredients
Salmon
- 180g piece of Wester Ross salmon off a 3-4kg fish
- 2tbsp Olive Oil
- 1tsp Treacle Dressing
- 3 strands Pickled Ginger
- 1/2 Chopped Chilli
- 1tsp Chopped Coriander
- 1/4 Ripe Avocado (peeled and roughly chopped)
- Squeeze of lime juice
- Salt
Treacle Dressing Ingredients
- 200g Treacle
- 200g Soy Sauce
- 200g Oyster Sauce
To garnish
- 2 Baby Pak Choi – lightly scorch with a blow torch
- 2 Spring Onions chopped
- 20g Beansprouts
- 1/2 Finely chopped Chilli
- 3/4 strands Pickled Sushi Ginger
- Small bunch of coriander
Dressing Ingredients
- 25ml Unroasted Sesame Oil
- Good squeeze of Lime Juice
Method
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For the Salmon: Take 4 sheets of newspaper and make into a square big enough to be able to wrap into a parcel. Submerge the newspaper into water.
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Remove the newspaper from the water, squeeze slightly then straighten carefully. In the centre place a piece of baking parchment big enough to wrap around the salmon.
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Carefully marinade the salmon with the treacle dressing, coriander and chilli, ginger, lime zest and juice season with salt.
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In the centre of the paper, place the salmon.
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Carefully fold the paper to make a parcel sealed tight, place into the oven for 15 minutes at 190ºC.
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Once cooked remove from the oven and leave to rest for approx 5 minutes.
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For Treacle Dressing: Place into a pan. reduce by half and cool.
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For the garnish: Open the paper, remove the salmon and take the skin off, place the salmon on the plate and put the chopped avocado at the side.
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To Assemble: To make the dressing, pour off the cooking juices into a bowl, add the sesame oil, and lime juice and season.
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To make the salad, add the pak choi, beansprouts, spring onions, chilli, pickled ginger and coriander. Sprinkle with the dressing and place on top of the avocado.
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Serve.