DIY salmon parcels
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- 4 spring onions
- 100g babycorn
- 100g sugarsnap peas
- 1 medium courgette
- 1/2 lime
- 1 tbsp reduced-salt soy sauce
- 2 tsp vegetable oil
- 1/2 tsp brown sugar
- 4 salmon fillets (approx 120g each)
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Pre-heat oven to 200C/180C/Gas 6. Using scissors, cut the foil into 6 large pieces, each about 30cm x 40cm.
Wash your mix of vegetables in the colander. Pat them dry with kitchen paper.
On a chopping board, trim off the top and bottom of the spring onions. Cut them into thin slices.
Chop the courgette into sticks. Snap the babycorn in half. Share these, the sugarsnap peas and the onions between the six foil parcels to make a bed for the fish.
For the glaze, squeeze the juice from the lime. Pour into a bowl. Add the soy sauce, vegetable oil and brown sugar. Whisk the glaze with a fork.
Put the fish on the board, skin side down. Loosen the skin at the end with the knife. Hold down the skin firmly and slide the knife away from you to separate it from the flesh.
Cut each fillet into three chunks. Put two chunks in each parcel on top of the vegetables. Wash your hands. Spoon 2 tsp of glaze over the salmon in each parcel.
To make your parcel, bring the four corners of each square into the middle. Scrunch together to seal. Put on a baking tray.
Cook for 15-18 mins. The salmon should flake easily with a fork when cooked. Be careful of the hot steam when opening the parcel!