Teriyaki salmon parcels

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Total Time:
25min
Prep:
10min
Cook:
15min
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
  • 2 baby bok choy, quartered lengthways
  • 2 medium Carrot, raw, thinly sliced diagonally
  • 1 medium Capsicum, red, raw, thinly sliced
  • 600 g skinless salmon, (Buy 4 x 150g fillets)
  • 3 individual green shallots, thinly sliced, plus extra for garnish
  • 1/3 cup(s) teriyaki sauce, (80ml)
Instructions

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.

Notes
SERVING SUGGESTION: Jasmine rice.

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