Salmon and Asian Salad with fresh coriander and onion seed
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5 from 1 vote

Asian Salmon in a bag

Lovely pink salmon fillets on a bed of warm red onion and cabbage salad, snuggly baked in a paper bag and finished with an Asian style dressing
Course Dinner, lunch
Cuisine Asian
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 2 People
Calories 461kcal
Author Debbie


for the Salmon and cabbage salad

  • 2 fillets of skinless and boneless salmon
  • 160 g Greyhound or sweetheart Cabbage shredded
  • 60 g Asparagus halved
  • 200 g Red onion sliced
  • 60 g Sugar snap peas
  • 1 Red Chilli deseeded and finely chopped
  • 2 cm piece of Fresh ginger pulled and finely chopped
  • 40 g Spring onion finely chopped
  • 1/2 tsp Caraway seeds
  • 1 tsp Onion/Nigella seeds
  • Juice of 1 lime
  • 1 tbsp Olive Oil
  • Salt and pepper to season

For the dressing

  • 1 tbsp honey
  • 1 tbsp soy sauce for gluten free recipe check soy sauce is a gluten free version
  • 1/2 tbsp Olive oil
  • Juice of half a lime


  • Sliced red chilli and coriander leaves for topping


  • Large bowl
  • Greaseproof paper


  • Pre heat the oven to 180 degrees
  • In a large bowl mix together the shredded cabbage, asparagus, red onion, sugar snaps, chilli, ginger, spring onion, caraway seeds, onion seeds, lime juice and oil. Season.
  • Cut off two large pieces of greaseproof paper. Fold each in half and then cut a semi circle out of each, ensuring the folded edge runs along the straight edge of the semi circle. This will make to folded circles.
  • Place the circles flat on a work surface and spoon the cabbage mixture onto one side of each circle. Place a salmon fillet on the top of this, along with the skins of the lime.
  • Next fold the paper over the salmon and cabbage and seal by folding the edges over.
  • Place the sealed paper packages onto a baking tray and bake in the oven for 18 minutes.
  • Whilst the paper packages are cooking make the dressing. In a small jug mix the honey, soy sauce, olive oil and lime juice. Pour into a small bowl ready for serving.
  • After 18 minutes, remove the fish from the oven. Transfer each package onto a plate and serve.
  • Open up your package, spoon over the dressing and top with fresh sliced chilli and coriander leaves - enjoy!




Serving: 457g | Calories: 461kcal | Carbohydrates: 22.1g | Protein: 31.6g | Fat: 30.2g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14.6g | Fiber: 5.1g