Teriyaki salmon parcels

Ingredients (serves 4)

• 4cm piece fresh ginger, cut into thin matchsticks
• 1 garlic clove, finely chopped
• Pinch chilli flakes
• 1 1/2 tablespoons teriyaki sauce
• 2 green onions, thinly sliced
• 4 (150g each) salmon fillets, skin removed
• Steamed jasmine rice and steamed baby pak choy, to serve

Method

1. Combine ginger, garlic, chilli flakes, teriyaki sauce and onion in a bowl.
2. Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 salmon fillet. Drizzle with one-quarter of the ginger mixture. Bring 2 sides foil up to the centre. Fold to seal. Roll up ends to enclose filling. Repeat with remaining baking paper, foil, salmon and ginger mixture.
3. Heat a barbecue plate on medium-high heat. Place parcels on plate. Cook for 8 minutes or until cooked through. Serve salmon with rice and pak choy.

Notes

• Variation: For Thai salmon, replace chilli flakes and teriyaki sauce with 2 tablespoons sweet chilli sauce, and add 2 teaspoons lime juice.Tip: You could also use ocean trout, blue eye cod or barramundi.

Source

Super Food Ideas – March 2010, Page 34
Recipe by Vanessa Horton