20 Minute Ginger & Soy Salmon Parcels
20 Minute Ginger & Soy Salmon Parcels
with avocado and tomato salsa
Watch Clodagh make this on ITV This Morning here
Serves 4
INGREDIENTS:
4 filets of salmon, approx. 140g each
2 inches of fresh ginger, peeled and finely chopped
4 tbsp light soy sauce
1 tbsp runny honey
2 fresh red chili, de-seeded and thinly sliced
For the avocado and tomato salsa
2 ripe tomatoes, cut into cubes
1 avocado, cut into cubes
½ fresh red chili, de-seeded and finely chopped
½ red onion, diced
1 lime, juice and zest
1 tbsp olive oil
sea salt and freshly ground black pepper
To serve
Rocket leaves
Lemon wedges
METHOD:
1.Pre-heat the oven to 180oC. Cut four 30cm pieces of tin foil and top each with a 15cm piece of baking / parchment paper.
2. In a bowl mix together the fresh ginger, soy sauce, honey and chilli. Place the salmon filets in the bowl and cover with the mix and allow to marinate for 10 minutes.
3. While the salmon is marinating make the salsa by mixing all the ingredients in a bowl and season with sea salt and freshly ground black pepper. Set aside.
4. Once the salmon has marinated, place a salmon on each piece of paper and spoon the marinade on top. Fold up edges of paper and foil to enclose fish, scrunching foil at top to seal. Place fish parcels on to a baking tray and cook in the pre-heated oven for 15 minutes.
5. Place fish parcels on warmed plates. Open up the parcels and spoon the remaining salsa on top along with some fresh rocket leaves and a wedge of lemon.
