Lime and Ginger Salmon

Quick, simple, tasty and full of omega essential fats. Cooking fish in a parcel of baking parchment is a quick, healthy and clean (no washing up!) way of cooking. It’s better than foil as there’s no leaching of aluminium into the food. It makes the food really tasty as the nutrients stay in, and the flavours infuse in the steam.

Serves 2

2 salmon fillets
1 hot red chilli, sliced finely
Juice of 1 lime
1 tbsp fresh orange juice
1 cm fresh root ginger, peeled and grated
175g green beans
Salt and black pepper
1 spring onion, sliced on the diagonal

1. Place the salmon in a shallow dish. Mix the chilli, lime juice, orange juice and ginger and pour over the salmon. Cover and marinade in the fridge for at least 1 hour.

2. Heat the oven to 180°C.

3. Place the salmon with marinade in parchment paper and fold the edges up to make a parcel.

4. Put in the oven and cook for 10 to 15 minutes or until the salmon has cooked through.

5. Steam the green beans.

6. Remove from the oven, sprinkle with the spring onion just before serving with the green beans and a few new potatoes/brown rice.

Experiment with fresh herbs and add veg in the parcel too for a super simple ready meal.

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