Teriyaki salmon parcels
- Total Time
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.
Bok choy2 baby, quartered lengthways
carrot(s)2 medium, thinly sliced diagonally
red capsicum1 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 sauce⅓ 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.