Preparation Time: 15 minutes
Cooking Time: Approx 15 minutes
Preheat the oven 200C/180C Fan/Gas 6
A quick and tasty meal. Perfect as a mid week supper.Print me
2 tbsp sesame seeds
4 slices of fresh ginger (peeled & cut into thyin strips)
2 tbsp soy sauce
4 tbsp orange juice
4 salmon fillets
1 carrot (cut into thin strips)
3 spring onions(cut into thin strips)
4 tablespoons of Mrs Darlington's Sweet Chilli Relish
Salt & black pepper
250g /9oz noodles
Toast the sesame seeds in a dry pan until golden. Remove from the pan and set aside.
Cut a piece of baking parchment into 4 pieces, at least twice the size of the salmon fillets. Place each piece of salmon on a piece of baking parchment.
Arrange a mixture of the carrot, red pepper, spring onion, ginger strips and a tablespoon of Mrs Darlington's Sweet Chilli Relish on top of each salmon fillet. Drizzle over the soy sauce and orange juice. Season with salt & pepper.
Carefully fold in the top end of each parcel and then gather up the sides. Repeat this process for each of the salmon fillets.You will now have 4 loose parcels.
Put the parcels on a baking tray and bake for approximately 15 minutes. Add the noodles to a pan of boiling water and cook, following the instructions on the packet.
Remove the fish from the oven and leave to cool slightly before opening the parcels. Serve with noodles and a sprinkling of toasted sesame seeds.
Chicken breasts would also taste delicious cooked this way. Follow the recipe but bake the chicken slightly longer than the salmon- about 20-25 minutes or until cooked through.