Teriyaki salmon parcels

Total Time
0:25
Prep
0:10
Cook
0:15
Serves
4
Difficulty
Moderate
This recipe is so simple it almost cooks itself! Just wrap your fish, vegies and drizzles of sauces in paper and let the oven do the rest.
Ingredients
  • Bok choy
    2 baby, quartered lengthways
  • carrot(s)
    2 medium, thinly sliced diagonally
  • red capsicum
    1 medium, thinly sliced
  • skinless salmon fillet(s)
    600 g, (Buy 4 x 150g fillets)
  • green shallot(s)
    3 individual, thinly sliced, plus extra for garnish
  • teriyaki sauce
    ⅓ cup(s), (80ml)
Instructions
  1. Preheat oven to 180°C or 160°C fan-forced. Cut out four 30cm x 40cm sheets of baking paper. Place 2 bok choy quarters in the centre of each sheet of baking paper. Top with carrot, capsicum, salmon and sliced shallots. Drizzle each with 1 tablespoon sauce.
  2. Fold paper to enclose filling. Fold edges twice to seal parcels. Place parcels on a baking tray. Bake for 15 minutes or until salmon is just cooked through. Sprinkle with extra shallots to serve.
Notes
SERVING SUGGESTION: Jasmine rice.

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