Baked Salmon Parcel

When it comes to making this dish, skinless salmon is preferable, yet salmon with skin on can be used too. No matter which choice you make, remember to remove all the bones inside. Kewpie mayonnaise goes so well with salmon, just like the sushi you enjoy in Japanese restaurants, available at supermarkets and Asian grocers.

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 serves

Ingredients:

• 250 gm skinless salmon fillet, boned
• salt, to taste
• freshly ground black pepper, to taste
• 1 lemon
• 4 to 5 sprigs thyme
• olive oil, to taste
• 12 cherry tomatoes

Sauce:

• 2 Tbsp Kewpie mayonnaise
• 1 tsp condensed milk
• 1 tsp Dijon mustard
• ½ tsp lemon juice
• black pepper, to taste

Method:

1. Preheat oven to 180C / 350F. Mix all the ingredients of sauce well. Set aside.
2. Prepare a piece of foil with baking paper on top, large enough to wrap up the salmon. Place the salmon on the baking paper. Season with salt and pepper.
3. Cut the lemon into two halves. Slice one half of lemon and arrange them on the salmon, with thyme on top. Drizzle some olive oil. Reserve the other half of lemon for dressing.
4. Fold over the edges of the foil and baking paper together to enclose the salmon fillet like a parcel. By doing this, the salmon will absorb all the fragrance of the lemon and thyme. Transfer onto a baking sheet.
5. Season the cherry tomatoes with salt and olive oil. Bake in the preheated oven with the salmon parcel together, for about 8 to 10 minutes. Take out the salmon parcel and rest for 3 minutes. Remove the foil and baking paper. Serve hot with cherry tomatoes, sauce on side for dipping.

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