Salmon and vegetables all cooked in one tray in the oven – perfect for minimal washing up later
- 5 x 120 g salmon fillets
- 2 tsps vegetable oil
- 3 cm piece ginger, peel and slice thinly
- 1 large carrot, shred
- 3 stalks spring onions, slice thinly
- 5 tbsps light soy sauce
- 5 tsps sesame oil
Preheat oven at 180 C. Meanwhile, lay 5 sheets baking paper (30 x 30 cm square) on table top. Place a salmon fillet in centre of each piece.
Heat vegetable oil in a small pan over medium fire. When smoking hot, add ginger and stir-fry for 1 min, until golden. Remove ginger and oil from pan.
Toss shredded carrot and spring onions together in a bowl. Divide vegetable mixture over salmon fillets then drizzle 1 tbsp light soy sauce and 1 tsp sesame oil over each and top with some fried ginger and oil. Wrap up fish pieces in baking paper to form neat secure parcels.
Place parcels, seam side up, in a shallow baking tray and bake in the preheated oven for 20 mins or until fish is tender. Serve hot with rice.
Photo: Bauer/David Hahn