Teriyaki Asian Salmon Parcels
Serves 2 | 527 calories 31g protein with rice, 316 calories 26g protein without rice
In need of a quick & delicious healthy dinner? These Asian teriyaki salmon parcels will deliver just that.
Ingredients:
- 2 tbsp low-salt soy sauce
- 1 tbsp clear honey
- 3 garlic clove, finely chopped
- 2 tbsp teriyaki sauce
- 2 tbsp coconut milk (optional)
- 1 tsp chilli oil
- 2 medium size salmon fillets
- Half red pepper
- Half yellow pepper
- 1 tbsp ginger minced
- Packet Tilda Coconut rice
- tbsp fresh Coriander
- sliced spring onions, toasted sesame seeds and cooked coconut rice to serve.
Method:
- Make the sauce and marinade. In a small bowl, whisk together the soy, honey, chilli oil, garlic and teriyaki and coconut milk and set aside.
- Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.
- Fill your parcels. Place peppers and minced garlic, ginger and chopped spring onions on each one, then sit a salmon fillet on top.
- Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, season with salt and pepper then scatter over sesame seeds.
- Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
- Cook the parcels. Heat oven to 200C/180C fan/gas 6 and cook in the oven for 15-20 mins. Serve each parcel on a plate and let each person open it themselves. Serve with Tilda coconut rice, spring onions, sesame seeds and a drizzle of chilli oil, enjoy.
