- 2x140g/5oz salmon fillets
- knob ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 tbsp dark, sweet soy sauce (ketjap manis)
- 1 tbsp maple syrup
- 1 lime, juice only
- salt and freshly ground black pepper
- 310g/11oz new potatoes
- 140g/5oz mange tout
- 1 lemon, juice only
- knob of butter
- olive oil
- handful of shredded coriander and basil
- oakwood smoked chippings used for smoking, NOT FUEL!
- Mix together the ginger, garlic, shallot, soy sauce, maple syrup and lime juice.
- Take one sheet of foil, 30cm/12in long, lay salmon piece unmarinaded on one half of foil, drizzle marinade on and season well.
- Fold the foil over and turn it into envelope so the salmon is completely sealed. Take another sheet of foil, sprinkle the chippings on one half – put the bag containing the salmon on top of the chippings.
- Take a sharp knife and prick the top of the inner bag 20 times, fold the outer foil over the top and seal it in.
- Put the foil parcel on a hot griddle pan. Smoke for about 7-10 minutes
- You can put it in the oven to finish it off or you can put it on the barbecue.
- Boil the new potatoes until tender and do the same with the mange tout
- Toss together the potatoes with some olive oil, lemon juice and a knob of butter. Mix in the herbs and serve with the salmon.