Salmon Papillote with ginger, seaweed and sesame seeds

Something we never really tried before, but really delicious: Papillote! Another great BBQ dish you can try out this summer to please your guests or family! It can be served as a starter or as a main dish. We found this one in a cookbook called ‘’Papillotes’’ written by Sandra Mahur.

What do you need?
Mirin sauce
Spring onions
Seaweed (nori)
Sesame seeds
Sweet soy sauce
Dried porcini mushrooms

NOTE: amounts don’t really matter. You add what you like. 

Papi1  papi2

It all begins with your pieces of tin foil brushed with sesame oil. Once you have finished that it’s very simple: put everything in your papillote!

First, you place a piece of salmon on the tinfoil. After, you just add the rest: some fine cut ginger, little pieces of dried porcini mushrooms, seaweed (Nori sheets), spring onions, sesame seeds and last but not least coriander! Of course: don’t forget to season with some salt and pepper.

NOTE: before using your dried mushrooms, let them soak in warm water for half an hour. Squeeze and cut them. 

To finish, add 1 coffee spoon of Mirin sauce and 1 coffee spoon of sweet soy sauce. Mirin sauce has a sweet flavor which makes it a nice contrast when used with saltier sauces like soy or tamari. It’s an essential condiment used in Japanese cuisine. This was not mentioned in the recipe, but we gave it a try!

NOTE: we just added 1 spoon of each, which is not that much, if you like more sauce/liquor you can add more. 

Wrap it up and put it on your BBQ. It just needs 15 minutes!

Bon appétit.


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