I love salmon. I love Asian food. I love brown rice. I love fresh vege. So of course, I love this meal. It is so healthy and quick to make so makes for a fabulous midweek dinner.
This is the easiest recipe imaginable and has been adapted from a Donna Hay recipe I cooked donkey’s years ago. You can use any type of fish or vegetables that you have on hand. Add more chilli if you are a lover, like me, or leave it out entirely.
Using the ready cooked brown rice makes it simply too quick to make and there is virtually no washing up! Even better.
lo’s handbag salmon (serves 2 pax)
2 x salmon fillets (skin on or off)
Handful of snow peas, sliced finely, lengthways
Half a red capsicum, sliced finely
Two shallots, sliced finely on a diagonal
A clove of garlic, minced
A small knob of fresh ginger, grated finely
A microwaveable packet of cooked brown rice (or substitute jasmine rice)
1 fresh chilli, sliced finely
Fresh lemon piece
Splash of Soy sauce
Splash of teriyaki sauce
– You will need some baking paper for this recipe –
- Salt and pepper the salmon fillets
- Layer the brown rice, vege, ginger/chilli/garlic and sauces and lemon on a piece of baking paper
- Bring the two sides of the paper together and fold to create a parcel.
- Bake it in a moderate oven (180℃) for approximately 20 minutes.
If you make this recipe, please leave your comments below. xx