Chinese–Style Salmon Parcles

By Fatima Siddiqui

Sealed parcels of salmon fillets and a selection of vegetables oven-steamed in a Chinese marinade.
This nutrient packed recipe can be prepared a day in advance and the parcels can be stored in the fridge until you are ready to cook them. Serve with sobu noodles, brown rice or quinoa.

INGREDIENTS Serves 4

4 Salmon fillets
Selection of vegetables:
4 spring onions/scallions
4 shitake mushrooms
2 heads of pak choy
2 large carrots
1 red bell pepper
2 oz bean sprouts
4 baby corn
Marinade:
½ tsp dried chilli flakes
1 tsp garlic (finely chopped)
1 tsp ginger (finely chopped)
2 tbsp tamari sauce
1 lime (juice and grated zest)
½ tsp cracked black pepper

Garnish:
1 tsp sesame seeds
1 tbsp sesame oil

METHOD

1. Shred and slice vegetables so they are of similar size to ensure even cooking. Combine.
2. Take 4 large separate squares of foil or baking parchment 12”x12” and brush lightly with sunflower oil.
3. Divide vegetable mix into 4 and place a quarter into centre of each foil/baking parchment square
4. Place salmon fillets on top of vegetables.
5. Mix marinade ingredients and pour over fish and vegetables.
6. Tightly fold foil/baking parchment to make a sealed parcel, so the contents can steam in their own juices. Place on baking tray.
7. Bake in preheated oven gas mark 6/200 degrees Celsius, for 20 minutes.
8. Once cooked, open each parcel (take care of hot steam) and garnish with sesame seeds and oil. Serve immediately.

Many thanks to Fatima for this recipe.