Create some magic in the kitchen with these fragrant salmon parcels. They’re also delicious made with barramundi or firm white fish fillets.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
1 zucchini, thinly sliced crossways
1 red capsicum, seeded, thinly sliced
4 Coles Tasmanian Skinless Salmon Portions
165ml can coconut milk
2 tbs lime juice
2 tsp fish sauce
1 tbs brown sugar
1 lemongrass stem, pale section only, finely chopped
450g pkt long-grain microwavable rice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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. Combine the coconut milk, lime juice, fish sauce, sugar and lemongrass in a bowl. Pour evenly over the salmon and vegetables.
Step 2
Bring 2 sides of the foil and baking paper together and fold over twice. Fold the ends to enclose filling. Place on a baking tray. Bake for 8-10 mins or until the salmon is just cooked through.
Step 3
Meanwhile, heat the rice following packet directions.
