Nigel Haworth's newspaper wrapped treacle salmon, spring onion, pickled ginger, coriander

By Nigel Haworth, Northcote, Lancashire.

Download recipe.

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

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.

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.

Carefully marinade the salmon with the treacle dressing, coriander and chilli, ginger, lime zest and juice season with salt.

In the centre of the paper, place the salmon.

Carefully fold the paper to make a parcel sealed tight, place into the oven for 15 minutes at 190ºC.

Once cooked remove from the oven and leave to rest for approx 5 minutes.

For Treacle Dressing: Place into a pan. reduce by half and cool.

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.

To Assemble: To make the dressing, pour off the cooking juices into a bowl, add the sesame oil, and lime juice and season.

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.

Serve.