You will need products as follows:
COOKING RECIPE:
Carefully clean the skin of the salmon from the scales, rinse the fish with cold water, dry with paper towels, rub with salt and pepper on both sides.
For the marinade sauce, peel the garlic and grate it. Pour the coconut milk into a zip-lock bag, add the garlic and lime zest.
Put the fish in the marinade, remove excess air from the bag and close it. Marinate from 2 hours at room temperature to 24 hours in the refrigerator.
In fennel, cut off damaged dark places and stems with greens. Cut the head lengthwise into pieces 1-1.5 cm thick. Fry in butter, salt, season with sugar and lime juice, until golden brown on both sides. Cool, cover with film and store in the refrigerator.
Before serving, preheat the oven to 170 ° C. Shake the salmon pieces from the marinade and dry them with paper towels. Prepare 2 pieces of baking paper 30×40 cm. Place fried fennel in the center of each piece, and salmon fillet on it. Lift the edge of the paper over the fish, connect and wrap 3-4 times. Then twist the open ends of the paper – you will get a “candy”. Bake in the oven for exactly 12 minutes.
For the sauce, pour all the ingredients into a saucepan, bring to a boil and cook for 2 minutes. Put the “envelopes” with fish on plates and put them on the table – let everyone carefully unfold the paper. Serve Teriyaki sauce separately.
