Teriyaki salmon parcels
2 baby, quartered lengthways
2 medium, thinly sliced diagonally
1 medium, thinly sliced
Skinless salmon fillet(s)
600 g, (Buy 4 x 150g fillets)
3 individual, thinly sliced, plus extra for garnish
⅓ cup(s), (80ml)
- 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.
- 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.