Spring Salmon Parcels with Awesome Asian Salad
I know we "lost" an hour in bed last weekend with the clocks going forward but I have to say it's absolutely worth it now we have bright, (hopefully) sunny evenings to enjoy for the foreseeable future! And what better way to celebrate than a vibrant, Spring dish that's not only bursting with fresh flavours but will also help you on your way to that elusive summer beach body...
Salmon is Britain's favourite fish and for good reason as it's not only easy to cook but it's high in healthy fats and Omega 3s. This particular dish has an Asian vibe with plenty of ginger, chilli and lime to dazzle your tastebuds.
Spring Salmon Parcels with Awesome Asian Salad
Serves 2
For the Salmon Parcels:
2 salmon fillets
10g ginger, grated
2 spring onions, chopped
1 red chilli, sliced
2 tsp olive oil
freshly ground black pepper
For the Asian Salad:
½ white cabbage, shredded
150g broccoli, cut into small florets and steamed
100g sugar snap peas, roughly chopped and steamed
2 medium carrots, grated
½ bunch parsley, finely chopped
1 lime, zest only
For the dressing:
2 tbsp tahini
1 tbsp tamarind paste
2 tbsp olive oil
1 tbsp balsamic vinegar
½ clove garlic, crushed
½ tsp grated ginger
½ tsp honey or maple syrup
50ml cold water
sea salt and black pepper
Preheat the oven to 100C/180C fan/ Gas Mark 6.
Mix the cabbage with the carrot and then add the parsley, lime, broccoli and sugar snap peas, and mix well together. Whisk or blend all the dressing ingredients together until smooth. Season to taste and then pour over the salad and toss really well until combined.
Line a baking tray with foil and then lay a sheet of baking parchment on top. Place the salmon fillets skin side down in the middle. Scatter the ginger, spring onions, lime zest and chilli on top. Drizzle with a the olive oil and a grind of black pepper.
Fold the paper and foil around the fish and ensure it is tightly sealed. Put into the oven and bake 8-12 minutes (depending on the thickness of your fillets), then remove from the oven. Open the parcel a little and insert a knife into the thickest part of the salmon. If it is opaque, not pink, it is done. If not, reseal the bag and cook for 2-3 minutes more.
To serve, divide the salad between two plates and serve a salmon fillet alongside.
Salmon is Britain's favourite fish and for good reason as it's not only easy to cook but it's high in healthy fats and Omega 3s. This particular dish has an Asian vibe with plenty of ginger, chilli and lime to dazzle your tastebuds.
Spring Salmon Parcels with Awesome Asian Salad
Serves 2
For the Salmon Parcels:
2 salmon fillets10g ginger, grated
2 spring onions, chopped
1 red chilli, sliced
2 tsp olive oil
freshly ground black pepper
For the Asian Salad:
½ white cabbage, shredded
150g broccoli, cut into small florets and steamed
100g sugar snap peas, roughly chopped and steamed
2 medium carrots, grated
½ bunch parsley, finely chopped
1 lime, zest only
For the dressing:
2 tbsp tahini
1 tbsp tamarind paste
2 tbsp olive oil
1 tbsp balsamic vinegar
½ clove garlic, crushed
½ tsp grated ginger
½ tsp honey or maple syrup
50ml cold water
sea salt and black pepper
Preheat the oven to 100C/180C fan/ Gas Mark 6.
Mix the cabbage with the carrot and then add the parsley, lime, broccoli and sugar snap peas, and mix well together. Whisk or blend all the dressing ingredients together until smooth. Season to taste and then pour over the salad and toss really well until combined.
Line a baking tray with foil and then lay a sheet of baking parchment on top. Place the salmon fillets skin side down in the middle. Scatter the ginger, spring onions, lime zest and chilli on top. Drizzle with a the olive oil and a grind of black pepper.
Fold the paper and foil around the fish and ensure it is tightly sealed. Put into the oven and bake 8-12 minutes (depending on the thickness of your fillets), then remove from the oven. Open the parcel a little and insert a knife into the thickest part of the salmon. If it is opaque, not pink, it is done. If not, reseal the bag and cook for 2-3 minutes more.
To serve, divide the salad between two plates and serve a salmon fillet alongside.
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