4 x 150 g/5 oz of fresh salmon fillet
175 g/6 oz of demerara sugar
275 ml/½ pint of white wine vinegar
½ fresh red chilli - finely chopped
½ fresh green chilli - finely chopped
1 packet fresh coriander - chopped
1 lemongrass - chopped and soaked overnight in 2 tablespoons of rice wine
salt and pepper

METHOD

Put the sugar and vinegar in a small saucepan over a gentle heat. Stir until the sugar has dissolved. Turn up the heat and boil the mixture until it is reduced by a third. Add the red and green chilli and cook for a few minutes. Leave to cool. Divide the coriander and lemon grass into four and place on four squares of foil with the salmon fillet on top. Season with salt and pepper and seal the edges of the foil to make a parcel. Cook in hot oven gas mark 6/200°C for 7-8 minutes. Unwrap the parcels and pour a little of the sweet and hot dressing over the salmon before serving with some stir fried vegetables. The dressing will keep for up to 8 weeks.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS