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Photo of Teriyaki salmon parcels by WW

Teriyaki salmon parcels

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This recipe is so simple it almost cooks itself! Just wrap your fish, vegies and drizzles of sauces in paper and let the oven do the rest.

Ingredients

Bok choy

2 baby, quartered lengthways

Carrot(s)

2 medium, thinly sliced diagonally

Red capsicum

1 medium, thinly sliced

Skinless salmon

600 g, (Buy 4 x 150g fillets)

Green shallot(s)

3 individual, thinly sliced, plus extra for garnish

Teriyaki sauce

⅓ cup(s), (80ml)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Cut out four 30cm x 40cm sheets of baking paper. Place 2 bok choy quarters in the centre of each sheet of baking paper. Top with carrot, capsicum, salmon and sliced shallots. Drizzle each with 1 tablespoon sauce.
  2. Fold paper to enclose filling. Fold edges twice to seal parcels. Place parcels on a baking tray. Bake for 15 minutes or until salmon is just cooked through. Sprinkle with extra shallots to serve.

Notes

SERVING SUGGESTION: Jasmine rice.

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