Baked Salmon Parcels

Serves 4

Health benefits: Oily fish should be eaten at least once a week to get the Omega 3 fatty acids needed to support to regulate inflammation in the body. This dish has no added fat and is low in saturated fat. All the vegetables contribute to 2 portions of vegetables, helping you get your recommended daily intake of 5 portions of vegetables a day.

Gluten Free (using Lee Kum Kee Gluten Free Panda Brand Oyster Sauce instead), Low calorie, Low fat, Low Sugar, Dairy Free

Ingredients

4 x 125g skinless fillets salmon

1 tsp Lee Kum Kee Premium Oyster Sauce

100g carrot peeled and cut into julienne strips

100g fine green bean, halved

125g broccoli, cut into florets

25g butter melted

Marinade

2 tbsp Lee Kum Kee Premium Oyster Sauce

1 tbsp Lee Kum Kee Teriyaki Sauce

1 tbsp desiccated coconut or sesame seeds

1 tbsp lime juice

2 tsp grated fresh ginger

Method

Heat the oven to 200C/180C fan/gas 6.

Mix the marinade. Coat fish in the mixture.

Cut out 4 pieces of baking paper each about 30x50cm.

Mix the melted butter with 1 tsp Lee Kum Kee Premium Oyster Sauce then add to the vegetables and toss together. Divide between the pieces of paper, then top with the fish and spoon over any remaining marinade.

Bring the long sides of the paper together at the top, fold over once then twist the sides to form parcels tucking the ends under the package.

Transfer to a baking tray and bake for 20 minutes until the fish is cooked. Timing will depend on the thickness of the fish. Serve.

Tips

You can vary the vegetables as you wish, e.g. mangetout, tenderstem broccoli, asparagus, baby corn, all work well in this dish.

If you do no like coconut, use sesame seeds.

For a spicy version, exchange the Lee Kum Kee Teriyaki Sauce for Lee Kum Kee Chilli Garlic Sauce

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