Fish is packed with protein, plus it’s a healthy choice for the family.
Ingredients
- 4cm piece fresh ginger, cut into thin matchsticks
- 1 garlic clove, finely chopped
- Pinch chilli flakes
- 1 1/2 tablespoons teriyaki sauce
- 2 green onions, thinly sliced
- 4 (150g each) salmon fillets, skin removed
- Steamed jasmine rice, to serve
- Steamed baby pak choy, to serve
Equipment
- You'll need four 25cm x 25cm pieces foil and four 10cm x 15cm pieces baking paper.
Method
- Step 1Combine ginger, garlic, chilli flakes, teriyaki sauce and onion in a bowl.
- Step 2Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 salmon fillet. Drizzle with one-quarter of the ginger mixture. Bring 2 sides foil up to the centre. Fold to seal. Roll up ends to enclose filling. Repeat with remaining baking paper, foil, salmon and ginger mixture.
- Step 3Heat a barbecue plate on medium-high heat. Place parcels on plate. Cook for 8 minutes or until cooked through. Serve salmon with rice and pak choy.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1277 kj
Energy
16g
Fat Total
4g
Saturated Fat
1g
Fibre
37g
Protein
98mg
Cholesterol
367.88mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For Thai salmon, replace chilli flakes and teriyaki sauce with 2 tablespoons sweet chilli sauce, and add 2 teaspoons lime juice.
Tip: You could also use ocean trout, blue eye cod or barramundi.
- Author: Vanessa Horton
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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