Asian-Style Salmon Parcels with Lemon Rice

  • Asian Style Salmon Parcels

    My son loves being served his own little parcel for dinner. These salmon parcels are a favourite meal in our home and perfect for busy families. They are quick, healthy and practically impossible to overcook, and if you serve the dish in the paper, there is hardly any clean up. Winning!

    By cooking the fish in paper or en papillote, it seals in the moisture and flavour and you end up with delicious, moist fish.

    I have added baby bok choy but use whatever vegetables you like, just be sure to choose veggies that will cook in the time period.

    Our favourite ingredients to add are: snow peas, asparagus, zucchini and shaved fennel.  And of course you don’t have to use salmon for this recipe. Any white fish will do.

    Try adding tomatoes, spinach, olives, lemon slices and thyme for a Greek vibe or better still, let the kids build their own version – they are much more likely to eat it that way…

     

    Asian-Style Salmon Parcels with Lemon Rice

    A great mid-week meal that my whole family dives into. Get the kids to build their own version of this recipe and they'll like it even more.

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    Published:
    Prep Time:
    Cook time:
    Servings: 4

    Ingredients:

    • soy: ¼ cup
    • rice wine vinegar: 2 tablespoons
    • Ginger, grated: 1 teaspoon
    • Garlic cloves, minced: 2
    • Maple syrup: 1 teaspoon
    • Salmon fillets: 4
    • Long grain rice: 1 cup
    • Water: 1 ½ cups
    • Lemon zest and juice: from ½ a lemon
    • Coriander, (reserving a little to garnish): ½ bunch
    • Baby bok choy, leaves separated: 4
    • Spring onions, finely chopped to garnish: 2

    Directions:

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    Step 1: Preheat oven to 180°C. Combine the soy, rice wine vinegar, ginger, garlic and maple syrup in a bowl.

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    Step 2: Add the salmon and allow to marinade while you prepare the remaining ingredients, turning often in the marinade. 

    Step 3: Add rice and water to a saucepan, cover and bring to the boil. Lower heat to as low as possible and cook for 10-12 minutes or until the liquid has been absorbed and the rice is tender. 

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    Step 4: Meanwhile, take four large piece of baking paper and fold in half to form a large square. Add the bok choy and place the salmon on top. Spoon over two tablespoons of the marinating liquid and seal the bag.

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    Step 5: To seal, fold the paper over to from a square and starting at one corner, fold the paper over to crimp the edge so the steam doesn’t escape. (can’t get it sealed? Just bring all the sides up, twist and secure with string).  Add parcels to a baking tray and bake for 15-25 minutes. The time will depend on the thickness of the fish.

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    Step 6: Once the rice is cooked, add the lemon juice, zest and coriander and stir to combine.

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    Step 7: Place parcels on plates and unwrap paper. Be careful, as the steam will be hot. Sprinkle with reserved coriander and spring onion. 

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    Step 8: Spoon some rice into the bag so it can also absorb some of the delicious marinade and enjoy. 

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    My happy customer helping himself to seconds.