Asian Salmon en Papillote

Pretty guuuud. 'en papillote' is just basically a fancy way of saying cooked in paper... sounds better than 'cooked in paper' though, right? This would also be good with monkfish or tuna steak. Additionally, you could use rice instead of noodles if you would prefer.

Serves 2

Ingredients:

2 salmon fillets

Sauce:

2tsbp. soy sauce

1tbsp. sesame oil

1/2tbsp. rice wine vinegar

pinch sugar

10 fresh giner, grated

1 chilli, chopped

2tsp. lemongrass paste

1/2 lime, juiced

1/2 red onion or 1 shallott, finely diced

To Serve:

2 nests of egg noodles

170g broccoli, in florets

100g frozen edamame beans

handful coriander chopped

20g peanuts, roasted

spring onions

2tsp. sesame seeds

Method:

1). Preheat the oven to 200C/Gas 6. Make the sauce by mixing everything together. Place salmon into baking parchment, top with the sauce and wrap to seal tightly. Bake in oven for 15-20 minutes - length of cooking time will depend on the thickness of the salmon.

2). Meanwhile steam broccoli and a couple minutes before end add the frozen edamame beans.

3). Cook the noodles (or rice) as per packet instructions and drain once cooked. Then add the steamed broccoli and edamame beans.

4). Once the salmon is cooked pop onto a plate/bowl and pour the liquid into the noodles/ rice and broccoli and mix together until everything is coated.

5). Pop the noodles mixture onto the plate with the salmon and top with peanuts, coriander, sesame seeds and some spring onion.

6). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 706

Fat (g): 33

Saturates (g): 4.7

Carbohydrates (g): 47

Sugars (g): 5

Protein (g): 51

The Sports Chef