Salmon, Leek & Ginger with Teriyaki & White Port

Serves 4

Recipe by Steven Doherty.


  • 1 tsp sunflower or sesame oil
  • 2 large carrots, peeled, cut into julienne strips
  • 1 small leek, split lengthways, washed, cut into julienne strips
  • 1 egg-sized piece root ginger, peeled, cut into julienne strips
  • 4 salmon fillets
  • Large splash teriyaki marinade
  • Large splash white port
  • Large splash white wine
  • 4 star anise
  • Ground pepper
  • Four 30 x 40cm sheets foil, parchment or parchment-lined foil


  1. Gently heat 1 tsp of oil in a non-stick frying pan. Add the carrot, leek and ginger, sweat until soft then remove from the pan and allow to cool.
  2. Preheat the oven to 180°C/350°F.
  3. Divide half of the vegetables onto the sheets of foil or parchment, place a salmon fillet on each, then top with the rest of the vegetables.
  4. Sprinkle each with a large splash of teriyaki marinade, white port and white wine. Place a star anise on each and season with black pepper.
  5. To make the parcels, fold over and crimp the edges together, like a pasty. Place on an oven tray and bake for 10 minutes.

Tip: The parcels can be made a few hours ahead and refrigerated, but allow to come to room temperature before baking.