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Soy and ginger salmon parcels with sesame sugar snap salad


Serves: 4
timePrep time: 30 mins
timeTotal time:
Soy and ginger salmon parcels with sesame sugar snap salad
Recipe photograph by Kris Kirkham.

Soy and ginger salmon parcels with sesame sugar snap salad


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
374Kcal
Fat
21gr
Saturates
3gr
Carbs
11gr
Sugars
9gr
Fibre
5gr
Protein
35gr
Salt
2.8gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 25g root ginger, peeled and finely grated
  • finely grated zest and juice of 1 lime
  • 2 tbsp kicap manis (Indonesian sweetened soy sauce – find it in the speciality ingredients aisle), or you can use 2 tbsp dark soy sauce and 1 tsp honey
  • 4 x 125g skin-on salmon fillets
  • 1 red chilli, deseeded and finely chopped
  • a small bunch of coriander, leaves and stalks chopped separately
For the salad
  • 200g frozen soya beans
  • 1 x 200g pack sugar snaps
  • ½ cucumber, deseeded and diced
  • 1 tbsp chopped mint
  • a handful of basil leaves
  • 4 spring onions, finely chopped
  • 2 tsp sesame seeds, toasted
  • lime wedges, to serve
For the dressing
  • 1 tbsp rice vinegar
  • 2 tbsp kicap manis
  • 2-3 tbsp lime juice
  • 2 tsp toasted sesame oil
  • ½ red chilli, deseeded and finely chopped

Step by step

Get ahead
Make the parcels up to a day ahead; chill.
  1. Start by making the marinade. In a small bowl, mix the ginger, lime zest and juice with the kicap manis. Take 4 large squares of foil, then cut 4 squares of baking paper of the same size and place on top. Place a salmon fillet in the middle of each one, then spoon the marinade on top of each and sprinkle with chilli and coriander stalks. Fold them into parcels and seal.
  2. Meanwhile, put the soya beans in a bowl and cover with boiling water, set aside for 5 minutes, then drain in a colander and run under a cold tap; transfer to a salad bowl. Chop the sugar snaps on the diagonal and add to the salad bowl with the cucumber.
  3. For the dressing, whisk together the rice vinegar, kicap manis, lime juice and sesame oil. Add the chilli and set aside.
  4. When the barbecue is ready (see Get Started, above), add the salmon parcels and cook for 10-12 minutes. Alternatively, you can bake the parcels on a baking tray in a preheated oven (220°C, fan 200°C, gas 7) for 8 minutes until cooked through.
  5. Toss the salad with the dressing, mint, basil, coriander leaves, spring onions and sesame seeds. Pierce the parcels to let the steam out, then carefully open and serve with the salad and lime wedges.

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