Ginger & soy salmon en papillote

Ginger & soy salmon en papillote

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(4 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2

Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice

Nutrition and extra info

Nutrition: per serving

  • kcal391
  • fat21g
  • saturates4g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein39g
  • salt1.6g
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Ingredients

  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • thumb-sized piece of ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, finely grated
  • 2 skinless salmon fillets (about 140g each)
  • 1 courgette, ends trimmed and spiralized into thin noodles
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 carrot, peeled, ends trimmed and spiralized into thin noodles
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bulbs of pak choi (about 200g), leaves separated
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 1 red chilli, thinly sliced, deseeded if you like
  • Thai jasmine rice, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.

  2. Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.

  3. Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.

  4. Roast for 20–25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some rice, if you like.

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Comments, questions and tips

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reevey
2nd Mar, 2017
5.05
Great meal and so easy to prepare and cook, full of flavour and healthy! We scored it 8/10. Make sure you have a big piece of parchment to make the parcels. I cooked it as the recipe said but felt the vegetables needed 5 mins longer overall than the 25 mins but we did have thick pieces of salmon. whole meal with rice was delicious and definitely going to be repeated
heatherjdw's picture
heatherjdw
28th Feb, 2017
5.05
Quite a quick meal to prepare and sort, don't have spiralizer but used a hack found online using a box grater, did the job perfectly well. Will definitely be making again. Made exactly as recipe, Served with rice.
Clovecooks
23rd Feb, 2017
5.05
This is a good and speedy meal which got the thumbs up from my family. I didn't have the stated vegetables so used up what I had in the fridge. I sweated off a large leek (because I didn't think it would cook in the time) in a le Creuset casserole dish, then stirred in spiralised carrot, chopped broccoli and cabbage and finally put the salmon and marinade on top of all the veg. Then the lid went on and the whole lot went in the oven for 25 minutes. Served with rice. Delicious.
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