LIME-BAKED SALMON PARCEL WITH CORIANDER BROWN RICE

LIME-BAKED SALMON PARCEL WITH CORIANDER BROWN RICE

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 20, 2017.

Baking Salmon in foil parcels is a super healthy way to cook! Less oil is required and the end product is a more delicate flavour.


Ingredients

CORIANDER BROWN RICE

  • 1½ cups GF brown rice
  • 2¼ cups water
  • 1½ tablespoons coriander stalks, finely chopped (optional, adults)

LIME-BAKED SALMON PARCEL

  • 450g salmon fillet
  • 1 sheet of foil (measuring about 40 x 30cm)
  • Zest and juice of ½ lime
  • 2 teaspoons olive oil (optional)
  • 1½ tablespoons roughly torn coriander leaves (optional, adults)

WOK-FRIED VEGGIES

  • 2 baby bok choy
  • 1 carrot
  • 250g frozen peas
  • ½ bag baby spinach leaves
  • 2 teaspoons GF sesame oil (optional)
  • 1-2 tablespoons GF mild sweet chilli sauce
  • 1-2 tablespoons GF soy sauce
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • ½ lime

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Combine rice, water, coriander stalks (if using) and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up grains with a fork.
  3. Pat salmon dry, remove any remaining scales or pin bones and cut into 4-5 pieces. Place salmon pieces in the middle of the foil, squeeze over lime juice, drizzle over oil (if using), sprinkle over lime zest and coriander (if using), and season with salt. Bring long edges of foil together and fold downwards. Fold sides of the foil inwards, until parcel is sealed.
  4. Prepare veggies. Trim ends 1cm off bok choy, rinse and thinly slice, keeping white and green parts separate; cut carrot in half lengthways and very thinly slice; roughly chop baby spinach (if desired); cut lime into wedges.
  5. When rice has 10 minutes cook and steam time remaining, bake salmon for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Heat sesame oil or a drizzle of oil in a large wok (or fry-pan) on high heat.
  6. Stir-fry white part of bok choy, carrot and peas for about 3 minutes, until veggies are tender. Remove wok/pan from heat, add remaining wok-fried veggies ingredients and toss, until veggies are combined and spinach has wilted slightly. Season to taste.
  7. spoon ¾ cup cooked coriander brown rice onto plates and top with a piece of lime-baked salmon. Serve wokfried veggies on the side with a lime wedge to squeeze over just before eating, if desired.

Nutritional Information

Energy 2143 kj
512 kcal
Protein 27.9g
Carbohydrate 44.8g
Fat 24.5g