If I had to pick one recipe which I have discovered recently, already made it about a million times and which intrigues and delights me every time, it would be these delicious steamed teriyaki salmon parcels.
They may not be the best looking food you’ve ever seen (or the easiest to photograph for that matter so please forgive me if these photos have a slight orange tint) but once you taste the texture of this salmon, you will be in foodie heaven. Trust me on this one. And may I add, these salmon parcels are super easy and quick to make, healthy and so versatile – chuck in any veggie you have languishing in the fridge and it’ll taste delicious. Precisely what I call a quick and easy balanced family meal.
Making these delicious salmon parcels..
.. is honestly easy as. The preparation steps are roughly as follows:
I buy salmon fillets with skin on from my local Aldi and when I get home, I turn the oven on, peel the skin off for my kids (but you can leave it on – I love it), slice each salmon piece in half, place them on a piece of foil (you’ll have four pieces of foil in total and so four salmon parcels), pop some washed and prepped veggies in with the salmon, mix up the teriyaki sauce (which is really easy and uses common pantry ingredients), pour the sauce over the salmon and veggies, close the foil parcels, place the parcels on a baking tray – and in with those into the oven!
These little bad boys will be ready in about 18 minutes, which gives you just enough time to prepare the kids’ school lunches for the next day – and so these salmon parcels make for a perfect weekday dinner.
Super varied salmon meal every time
Even if you make this steamed teriyaki salmon as often as I do, you can easily make a slightly different meal each time, just by varying the veggies which you use in your parcels.
I basically just use whatever I have in the fridge – particularly those veggies which are naturally a little harder and won’t go totally mushy are great. And steaming veggies in sauce at the same time as the salmon means less cleaning up which is always a bonus.
I have used these veggies before and all have been great (but feel free to go with others not on the list, and trying different combos):
- green beans
- snap peas
- broccoli or broccolini
PS: By the way, if your kids like this meal (the salmon with teriyaki sauce combo), this is a great way to introduce new veggies into their diet – perhaps a bit of broccoli, or something a little more exotic like kohlrabi? Give it a go and see if it works for you. This sauce is so delicious and perfect for flavouring the veggies beautifully.
Travelling Covid style
In my last few posts, I have been referencing some of the trips the kids and I have taken lately. We used to travel internationally and with the closure of Australia’s borders and restrictions on domestic travel, this year has (understandably) been much quieter, travel-wise.
Still, we miss adventure, getting on planes, renting cars and setting out on road trips, and so we do what we can, safely. Instead of overseas trips, we have taken trips in Australia, so far going to gorgeous locations around NSW (like the Royal National Park, Jervis Bay and Kangaroo Valley) as well as Queensland (the Gold Coast and Brisbane).
This past weekend I’ve explored Bowral, a gorgeous town in the Southern Highlands, with one of my friends, which was lovely and relaxing. We did some hiking, chilling by the pool and chatting, visited antique shops and indulged in lovely food and wine. Every mum should have a weekend like this every now and then, as it allows you to sleep in, do things which you want to do (instead of all the thing you have to do), reconnect with friends and come home recharged with new energy.
And so, to continue the trend, we are planning another trip to Queensland in early January, to roadtrip between Brisbane and Rockhampton over a week and a half. We are planning three stops, one on the Sunshine Coast, one in Hervey Bay and the last one in Rockhampton. Australia is pretty safe, COVID-wise, and the kids are fine flying with their masks on – so we want to take advantage of this while we can.
Two questions: (1) would you like to see some travel oriented posts about our trips? and, more importantly, (2) how have you all been? Leave me a comment and tell me how you’re doing and how you will be spending Christmas this year. This year has been tough on all of us, and harder on some more than others. I have loved being part of this community of foodies, connecting through our love of food and blogging, no matter where in the world we are. Christmas is such a special time for us and even though this year will be different, hopefully it will still be lovely for you and your family.
Easy steamed teriyaki salmon parcels [refined sugar free]
- 4 skin on salmon fillets, approximately 100-120g each, cut in half (skin off if you prefer)
- 4 small handfuls fresh veggies cut into strips/medium size pieces, such as capsicum, green beans, snap peas, mushrooms, broccoli or broccolini, tomatoes, carrots, celery, zucchini, asparagus
- 2 tbsp soy sauce/tamari (I used tamari or gluten free soy sauce most often)
- 1 tbsp honey (maple syrup works too)
- 2 cloves garlic, minced
- small squirt of ginger paste (or a small piece of ginger, minced)
- 1 tsp olive oil
- 1/2 tsp sesame oil
- Pre-heat your oven to 200C.
- Tear four square or rectangular pieces of foil.
- Peel the skin off the salmon and discard, if serving kids. Skin can be left on.
- Cut the salmon fillets in half (it's easier to close the parcels this way) and add two pieces each (so a full fillet's worth) onto the top of each of the foil pieces.
- Add your veggies – a small handful each – to the foil squares, with the salmon.
- Mix up the teriyaki sauce ingredients in a small bowl or jam jar and mix or shake together until blended.
- Gently lift the sides of each of the foil pieces so that the salmon and the veggies are in the middle and all four sides of the foil piece are lifted around them (so that the sauce, which you will be putting in next, does not dribble out).
- Add a quarter of the teriyaki sauce over the top of the salmon and the veggies in each parcel.
- Close up each foil parcel by folding the opposite foil sides (up to you which you start to fold first, but say – long sides first, then shorter sides). It doesn't need to be particularly tight and you don't need to poke holes in – air does not need to escape. Just make sure the foil parcels are closed well enough so the sauce does not leak out while you're baking these.
- Place all four parcels onto a large baking tray (like a roast tray or a pizza tray) and pop into the oven. Bake for 18 minutes.
- Take the whole baking tray out of the oven and gently open the tops of the foil parcels – careful not to get burned, the contents will be hot.
- Leave the parcels open for a couple of minutes, then gently transfer the contents onto a plate and serve.
These make 4 servings which are fairly small in size but nice and filling. They are perfect for kids and adults alike – I find my six year olds demolish these without a problem.
These are best eaten straight away, freshly steamed. I have never had any leftovers so can’t tell you if they are still delicious heated up (but can’t see why they wouldn’t). Please let me know if you test this.