Ingredients
3 Tbs Soy Sauce
4 Tbs Tomato Ketchup
2 tsp. Seasoned Rice Wine Vinegar
1 Tbs Sugar
2 Cloves Garlic, minced
3 Tbs Fresh Ginger (1 Tbs grated for the sauce + 2 Tbs chopped for the leeks)
2 Tbs. Olive Oil
2 Leeks, thinly sliced, rinsed and dried
4 Small Red Chile Peppers, thinly sliced
4 Sprigs Fresh Cilantro (optional garnish)
4 6oz True North Salmon fillets, skin removed
Preparation
In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 Tbs of grated ginger. Place the salmon in a shallow, nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks. Place a large stainless sauté pan over high heat. Add the olive oil, 2 Tbs of chopped ginger and the leeks and quickly sauté them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray. Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox. 18 X 12 inch). Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets. Set the packets on a baking sheet and bake for 15 minutes in a convexion (with fan) oven or 20 minutes in a regular oven. Open each packet carefully there is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro (optional)
