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
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 2 People
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