Name: Orange and soy salmon parcels
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 x 200g salmon fillets; 4 green onions, sliced thinly; 1 centimetre piece fresh ginger, sliced thinly; 2 clove garlic, sliced thinly; 1/4 cup (60ml) light soy sauce; 1 tablespoon finely grated orange rind; 1/3 cup (80ml) orange juice; 2 teaspoon grated palm sugar; 450 gram baby buk choy, chopped coarsely; 350 gram broccolini, halved crossways

Ingredients

4 x 200g salmon fillets

4 green onions, sliced thinly

1 centimetre piece fresh ginger, sliced thinly

2 clove garlic, sliced thinly

1/4 cup (60ml) light soy sauce

1 tablespoon finely grated orange rind

1/3 cup (80ml) orange juice

2 teaspoon grated palm sugar

450 gram baby buk choy, chopped coarsely

350 gram broccolini, halved crossways

Method

1.Place each fish fillet on a piece of lightly oiled foil large enough to completely enclose fish. Combine onion, ginger, garlic, sauce, rind, juice and sugar in small jug; divide mixture among fish pieces. Gather corners of foil above fish; twist to enclose securely.

2.Cook parcels on heated oiled grill plate (or grill or barbecue) about 5 minutes or until fish is cooked as desired.

3.Meanwhile, boil, steam or microwave buk choy and broccolini, separately, until tender; drain. Serve salmon with vegetables.

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Ingredients

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