RECIPE: Baked Salmon Parcels with Thai Salad

This recipe is super simple and time effective for those busy weekday dinners. Salmon is a fantastic source of heart healthy omega-3 fats. The heart foundation recommends you enjoy salmon 2-3 times each week.

This recipe serves 4.

INGREDIENTS:

Salmon Marinade

• 30g knob of ginger, peeled and finely grated

• 2 limes, juiced

• 4 tbsp soy sauce

• 2 tsp honey

• 1 red chilli, de-seeded and finely chopped

• 4 x salmon fillets

Thai Salad

• 200g rocket lettuce mix

• 2 cucumbers, diced

• 1 red onion, thinly sliced

• 200g perino tomatoes, halved

• 1/2 cup cashews

• 1 cup mint leaves

• 1 cup coriander leaves

METHOD:

1. In a small bowl, mix the ginger, lime juice, soy sauce and honey. Set aside.

2. Take 4 large squares of foil and then cut 4 squares of baking paper of the same size and place on top. Place a salmon fillet on each one, spooning the marinade on each. Save a 1/3 portion of marinade for the salad. Sprinkle with chilli. Fold the parcels and seal.

3. Bake in a pre-heated oven for 10-15 mins at 220°C.

4. Combine all the Thai salad ingredients and serve with salmon.