Coconut & Lime Salmon Parcels
1 zucchini, cut into thin rounds
1 red capsicum, seeded, thinly sliced
4 x pinboned portions, without skin
2 spring onions, finely sliced
2/3 C coconut milk
2 T lime juice
2 t fish sauce
1 T brown sugar
1 lemongrass stem, pale section only, finely chopped
Cooked long grain rice, to serve
- Preheat oven to 220°C. Cut four 30cm squares of baking paper and four 30cm squares of foil. Place baking paper over the foil. Divide the zucchini and capsicum evenly among squares of baking paper. Top with salmon and sprinkle over spring onions. Season with salt and pepper.
- Combine the coconut milk, lime juice, fish sauce, brown sugar and lemongrass in a bowl. Bring the ends and sides of the foil and baking paper up and pour the liquid evenly over the salmon and vegetables.
- Fold the ends and sides together to enclose filling. Place on a baking tray. Bake for 10 mins or until the salmon is just cooked through.
- Serve with cooked rice.
Recipe adapted from taste.com.au
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