I love salmon; I love Asian food; I love rice. So of course, I love this meal. Fresh and healthy, it’s so quick to throw together and makes for a fabulous weeknight dinner.
The easiest recipe imaginable, it’s 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’re a lover – like me, or leave it out entirely.
Using the ready cooked brown rice makes it simply too quick to make and there’s virtually no washing up. Even better.
salmon in a bag
2 x salmon fillets (skin on or off)
A handful of snow peas, sliced finely, lengthways
Half a red capsicum, sliced finely
Two shallots, sliced finely on a diagonal
1 x clove of garlic, minced
A small knob of fresh ginger, grated finely
1 x microwaveable packet of cooked brown rice (or substitute jasmine rice)
1 x fresh chilli, sliced finely
Fresh lemon slices
Good splash of soy sauce
Good splash of teriyaki sauce
- Salt and pepper the salmon fillets on both sides.
- Divide the rice, vege, ginger, chilli, garlic and sauces between two pieces of baking paper. Lay the salmon pieces on top and finish with a slice of lemon.
- Bring the two sides of the paper together and fold to create two parcels.
- Bake it in a moderate oven (180℃) for approximately 20 minutes.
If you make this recipe, please leave your comments below. xx