Coconut Lime Salmon Parcels Recipe

Ingredients

• 1 zucchini, thinly sliced crossways
• 1 red capsicum, seeded, thinly sliced
• 4 coles tasmanian skinless salmon portions
• 165ml can coconut milk
• 2 tbsp lime juice
• 2 tsp fish sauce
• 1 tbsp coles brown sugar
• 1 lemongrass stem, pale section only, finely chopped
• 450g pkt long-grain microwavable rice

Method

1. Preheat oven to 220°C. Cut four 30cm squares of baking paper and four 30cm squares of foil. Place baking paper over the foil. Divide the zucchini (1 zucchini, thinly sliced crossways) and capsicum (1 red capsicum, seeded, thinly sliced) evenly among squares of baking paper. Top with salmon (4 Coles Tasmanian Skinless Salmon Portions). Combine the coconut milk (165ml can coconut milk), lime juice (2 tbsp lime juice), fish sauce (2 tsp fish sauce), sugar (1 tbsp Coles Brown Sugar) and lemongrass (1 lemongrass stem, pale section only, finely chopped) in a bowl. Pour evenly over the salmon and vegetables.
2. Bring 2 sides of the foil and baking paper together and fold over twice. Fold the ends to enclose filling. Place on a baking tray. Bake for 8-10 mins or until the salmon is just cooked through.
3. Meanwhile, heat the rice (450g pkt long-grain microwavable rice) following packet directions.
4. Season salmon and serve with rice.