Asian salmon parcels with ginger Brussels sprouts
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Cooking fish in individual parcels ensures you lock in all the amazing flavour.
Ingredients
Skinless salmon
500 g, (4x125g) fillets
Carrot(s)
1 medium, finely shredded
Green shallot(s)
2 individual, thinly sliced
Fresh red chilli
1 whole, thinly sliced
Fresh ginger
2 tbs, peeled, finely shredded (6cm piece)
Soy sauce
2 tbs
Sesame oil
2 tsp
Brussels sprouts
500 g, coarsely shredded
Red capsicum
1 medium, thinly sliced
Yellow capsicum
1 medium, thinly sliced
Instructions
1
Preheat oven to 200°C. Cut out four 30cm circles of baking paper. Place a piece of fish onto one half of each piece of paper. Top with carrot, shallot, chilli and half the ginger. Drizzle with half the soy sauce and oil. Fold paper over top of fish and crimp the edges together in a folding pattern to seal. Place parcels on a large baking tray. Bake for 10-12 minutes or until fish is cooked through.
2
Meanwhile, heat remaining oil in a large non-stick wok over medium-high heat. Stir-fry brussels sprout, capsicum and remaining ginger for 5-6 minutes or until softened. Add remaining soy sauce and toss to combine.
3
Serve fish parcels with vegetables.
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