Spicy Salmon Parcels

Last night I wanted to eat something fresh for dinner that was also packed with lots of vegetables. This recipe never fails as you can throw it together after a busy day at work.

Salmon has some great health benefits; it is packed with Omega 3 from its fatty acids which helps control inflammation. Salmon is also a high-quality protein full of minerals like potassium, which you also find in bananas and avocados.
The best Salmon to buy is Wild Alaskan Salmon because it isn't farmed therefore has a completely natural diet. This means it has a higher Omega 3 fat content compared to farmed salmon, that have a grain and corn based diet. 

Gluten-Free

Dairy-Free

(This will make enough for 2 servings/people)

Two Salmon Fillets (Preferably Wild Alaskan)

Prawns - (I use cooked and peeled, saves me the hassle)

A handful of thin Asparagus 

One Courgette 

One Red Pepper

A handful of Organic Chestnut Mushrooms

One Spring Onion

The Sauce

Three tbsp of Gluten-Free Soy Sauce

Two tbsp of Organic Honey

One tbsp of Fish Sauce

One Fresh Chilli

Thumb-size of Ginger

Sprinkle of Chilli-Flakes

Juice of half a Lemon

Coconut Oil

Salt + Pepper for Seasoning

Tin Foil for Parcels

Lay the Salmon in the middle of an A4 size piece of tin foil and add the prawns on top.

Chop the pepper and courgette into thin equal strips so that they cook evenly.

Then finely chop the mushrooms and tidy up the ends of the asparagus. 

Lay the chopped veg evenly around each side of the salmon.

Chop the spring onion finely and sprinkle over the salmon and vegetables.

For The Sauce - add the soy sauce, honey and fish sauce in together and mix fast into they all merge together. 

Chop the fresh chilli and ginger finely and sprinkle into the mix. Ginger is another great anti-inflammatory and adds a lot of flavour.

Squeeze the lemon and stir until everything is mixed evenly.

Add seasoning to your taste and pour over the salmon and vegetables.

Sprinkle over the chilli flakes for some extra heat and add a teaspoon of coconut oil to speed up the cooking process.

Roll each side of the foil in together so that they meet. Once the sides have connected roll them together so that they make a parcel shape. Push in the ends so that no air or juices escape. Make sure that you leave some space at the top so that the salmon will slightly steam.

Put in the oven that has been preheated to 180 degrees for 10-15 minutes or, until the salmon is a soft pink all the way through and vegetables are tender. 

Serve and eat from the foil.

(I have added a nutty spinach rice salad with mine.)

I will also be taking the left overs cold to work today!

Enjoy

MB

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