Recipe taken from my new book Nourish & Glow: The 10-Day Plan (page 170-171).
Making fish parcels is such a lovely, easy way to cook fish without the risk of it becoming dry. I make mine by lining the inside of some foil with baking parchment, as I personally don’t like to cook directly on to foil due to the concerns about aluminium leaching into the food. Salmon is a source of protein, as well as omega-3 fats. I try to buy sustainably caught wild salmon as I find that the quality of farmed fish can sometimes be harder to judge, although there are now a few more responsible suppliers available if you shop around.
Ingredients / Serves 2
FOR THE ASIAN-STYLE SALAD
- 1/2 a small head of red cabbage, finely sliced
- 2 medium carrots, peeled and julienned or grated
- 1/2 a bunch of coriander, stalks removed, leaves chopped
- zest of 1 lime
- 150g broccoli, sliced, blanched or steamed
- 100g sugar snap peas, blanched or steamed
- 20g cashews
FOR THE SALMON PARCELS
- 1 lime, zested and then sliced
- 2 wild salmon fillets
- 10g ginger (about 1/2 inch), peeled and grated
- 2 spring onions, chopped
- 1 mild chilli, sliced (optional)
- 2 teaspoons olive oil
- freshly ground black pepper
FOR THE LIME & GINGER DRESSING
- 2 tablespoons tahini
- 1 teaspoon tamari or coconut aminos
- 1 tablespoon extra virgin olive oil
- juice of 1/2 a lime (lemon works just as well)
- 1/2 clove of garlic, crushed
- 1/4 – 1/2 teaspoon grated fresh ginger
- 1/4 – 1/2 teaspoon honey or coconut sugar
- 50ml cold water
- Preheat the oven to 200°C/180°C fan/gas 6.
- Shred the red cabbage. Prepare the carrots and mix with the cabbage. Then add the coriander leaves, lime zest, steamed broccoli and sugar snap peas, and mix well together.
- Next, line a baking tray with foil and lay a sheet of baking parchment on top. Slice the zested lime and lay the slices on the paper. Place the salmon fillets on top, skin down if they have it. Scatter the ginger, spring onions, lime zest and chilli on top. Drizzle with a little olive oil, plus a grind of black pepper.
- Fold the paper and foil around the fish and ensure it is tightly sealed. Put into the oven and bake for 8-12 mins (depending on the thickness of your fillet), then remove from the oven, open the parcel a little, and insert a knife into the thickest part of the salmon. If it is opaque, not pink, it is done. If not, reseal the bag and cook for 2-3 mins more.
- Whilst the salmon is cooking, toast the cashews by placing them on a small tray and roasting for 5 mins in the oven. Do set a timer as they have a tendency to burn.
- Whisk or blend all the dressing ingredients together until smooth. Season to taste.
- To serve, toss the salad in the dressing, sprinkle with the toasted cashews and place the salmon fillets on top.
Recipe taken from my new book Nourish & Glow: The 10-Day Plan.
Photo credit: Susan Bell