Ginger salmon en papillote
Serves 2
Easy
Total time:
Salmon is great for a quick and healthy midweek meal. This recipe combines it with ginger and red chilli for a kick of flavour. Serve with some wilted greens and toasted sesame seeds to garnish
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- 2 skinless salmon fillets
- grated to make 2 tbsp ginger
- 2 tsp soy sauce
- 1 red chillisliced
- 2 small balls, finely chopped stem gingerplus 2 tsp syrup from the jar
- 1 clove garliccrushed
- 2 large pak choiquartered
- 1/2 tsp sesame oil
- 2 tsp toasted sesame seeds
Nutrition: per serving
- kcal412low
- fat23.5g
- saturates4.4g
- carbs8.6g
- sugars8glow
- fibre3.1g
- protein40.1g
- salt1.3g
Method
step 1
Put 2 squares of baking paper on top of 2 pieces of foil, and put the salmon in the middle of each. Mix the ginger, soy sauce, chilli, chopped stem ginger, syrup and garlic, then pour over the salmon fillets and wrap up tightly in the foil. Steam the parcels in a steamer basket over simmering water for 10-12 minutes until the fish is cooked. Steam the pak choi in another basket over the salmon until wilted and tender (about 6 minutes). Toss with the sesame oil, seeds and season. Serve alongside the fish parcels.
