These chilli lime salmon fish parcels are a great healthy, asian inspired dinner recipe. Whip up this dinner idea in less than 15 minutes on a busy weeknight.
Ingredients
olive oil cooking spray
4 x 150g salmon or ocean trout fillets, skin on
100g enoki mushrooms, trimmed
200g button or oyster mushrooms, sliced
1/2 cup coriander leaves, chopped
3 green onions, thinly sliced
1 1/2 tablespoons grated palm sugar or brown sugar
2 teaspoons fish sauce
2 limes, juiced
2 tablespoons sweet chilli sauce
coriander sprigs, jasmine rice and lime wedges, to serve
Method
Preheat a barbecue plate on medium heat. Lightly spray four 30cm x 40cm sheets of baking paper with oil.
Place 1 piece of fish on each piece of paper. Top with the mushrooms, chopped coriander and green onions
Combine the sugar, fish sauce, 1/4 cup lime juice and sweet chilli sauce in a small jug. Spoon sauce mixture over the fish
Bring the long sides of the paper together and fold over to secure. Fold the short sides up to form a parcel
Place parcels, seam-side up, on the barbecue plate. Cover with a hood or a large roasting pan. Barbecue for 10-12 minutes or until fish is cooked to your liking
Open parcels. Top with coriander sprigs. Serve with rice and lime wedges
