Paper-Baked Salmon Recipe with Asian Herb Salsa

goodfood.com.au

Matt Turner

1 lemon

4 salmon fillets, about 180g each, skin and bones removed

1 tbsp vermouth, or brandy

salt and pepper, to season

subheading: Salsa of Asian herbs:

¼ cup olive oil

4 cloves garlic, roughly chopped

1 tbsp soy sauce

1 tsp fish sauce

½ tsp sugar

1 small red onion, finely chopped

1 roma tomato, seeds removed and flesh cut into ½ cm cubes

1 small lebanese cucumber, seeds removed and flesh cut into ½ cm cubes

½ cup each finely shredded coriander, mint and Thai basil

¼ cup finely shredded Vietnamese mint

¼ cup crispy fried shallots

Directions at goodfood.com.au

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