Soy & Honey Salmon Parcel
with Coconut Rice
- Cereals containing gluten
- Soya
- Fish
Cooking fish in a parcel is a great way to keep it moist and flavourful. Chefs call this 'en papillote' which literally means 'in parchment'. You can, of course, use baking paper but it's easier to create a tight seal with foil so that's what we're going for today. Give it a try - you've got dinner all wrapped up!
Ingredients
½
Red Chilli
1.5
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1
Honey
2
Salmon Fillet
(Contains: Fish)
1
Broccoli
150
Basmati Rice
25
Desiccated Coconut
Not included in your delivery
1.5
Water
300
Water for the Rice
Utensils
Instructions
Preheat your oven to 180°C. Slice the red chilli into rounds as thinly as you can. Put the soy sauce, honey and water (amount specified in the ingredient list) in a mixing bowl and stir to combine. Add the salmon fillet and make sure it is well coated. Cut the broccoli into florets and lay on a baking tray. Drizzle over a little oil and season with salt and black pepper. Toss to coat, then spread out evenly and set aside.
Put a roughly A4-sized piece of foil on another baking tray and lay the salmon in the middle. Pour over the marinade and arrange the chilli slices on top of the fish. TIP: If you don't like things too spicy, don't use all the chilli! Bring the edges of the foil together and scrunch them closed so the **salmon **is wrapped in a parcel. Set aside.
Put the water for the rice (amount specified in the ingredient list) in a large saucepan and bring to the boil. Add the rice and a large pinch of salt. Return to the boil, pop on a lid and turn the heat to medium-low. Cook the rice for 10 mins, then remove the pan from the heat and leave to rest with the lid on for another 10 mins. TIP: The rice will finish cooking in its own steam.
Put the salmon on the top shelf of your oven and the broccoli on the middle shelf. Cook both for 15-20 mins. TIP: The salmon is cooked when opaque and flaky all the way through. The broccoli should be crispy at the edges.
Meanwhile, put a frying pan on medium-high heat (no oil) and add the desiccated coconut. Toast, stirring all the while, until golden, 1-2 mins. Then remove from the pan and set aside.
Once the rice is cooked, fluff it up with a fork and stir through the toasted coconut. Taste and add more salt if you wish then spoon into bowls. Carefully open the salmon parcel and place a salmon fillet on top of the rice, then pour over any juices left in the foil. Serve with the broccoli on the side. enjoy!
