Simple Thai Salmon Parcels

Simple Thai Salmon Parcels

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This doesn’t look delicious I know… but believe me it is.

PLUS it is so simple and quick which I love.

The ingredients are based on our personal taste but this is super flexible and you can use any fat burning flavours you like.

BUDGET FRIENDLY OPTION: Salmon can be on the pricey side but this will work well with any firm fish… just make sure it’s Wild and NOT farmed.

SIDE DISH OF CHOICE: Quinoa with Spinach, Kale or Silver beet Salad Cauliflower Rice

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Simple Thai Salmon Parcels
Fat Burning Plate - Part
Servings Customize Your Recipe:
2people Unit Type:
Servings: people
Ingredients
  • 2 Sheets Foil
  • 2 Fillets Wild Salmon NOT farmed
  • 2 Teaspoons Thai Curry Paste of choice (Laksa,Red Curry, Green Curry, Panang, TomYum - look for one lowsugar and free from preservatives)
  • 1 Stalk Lemongrass fresh - Sliced longways and then cut in half
  • 2 Spring Onions cut in half (Scallions Green Onions depending on where you’re from)
  • 1 inch Cube Ginger sliced
  • 1 clove garlic sliced - to taste
  • 1 Chilli sliced - optional and to taste
  • 1 Bunch Coriander Fresh - Cut leaves of stalks and also KEEP stalks
  • 3-4 Shiitake Mushrooms sliced
  • 6 Tablespoons Coconut Milk
Instructions
  1. Preheat oven to 180C / 350F
  2. Cut up all ingredients (herbs, flavours etc)
  3. Lay out 2 large sheets of Aluminium Foil
  4. Place 1 fillet of Salmon on centre of each piece of foil
  5. Spread 1 teaspoon of Thai Curry Paste over each Salmon fillet
  6. Starting with small slices spread/stack ingredients onto the Salmon fillet (as pictured above) - garlic, chilli, ginger, lemongrass, spring onion, coriander stalks only (leave leaves for garnish), shiitake mushrooms.
  7. Put 3’ish tablespoons of Coconut Milk on top
  8. Wrap the Parcel tightly so it will steam and no liquid can get out. (Pictured)
  9. Bring the long sides together and fold down several times until you reach the fish, then fold in ends several times to secure.
  10. Place on a baking tray and cook for 10-15 minutes (depending how pink you like your Salmon) WARNING: Be careful opening parcel as steam can burn and there is a lot of burning liquid that can spill out Open parcel, keeping sides up so liquid doesn’t spill out. Remove all of the flavours from the top and discard, Loosen the fish from bottom and transfer to plate. Then carefully pour juice over fish and top with coriander leaves. Serve with Quinoa or Brown rice to soak up all the yummy juices.

HAPPY. HOT. HEALTHY.

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