4skin on salmon fillets, approximately 100-120g each, cut in half (skin off if you prefer)
4small handfulsfresh veggies cut into strips/medium size pieces, such as capsicum, green beans, snap peas, mushrooms, broccoli or broccolini, tomatoes, carrots, celery, zucchini, asparagus
2tbspsoy sauce/tamari (I used tamari or gluten free soy sauce most often)
1tbsphoney (maple syrup works too)
2cloves garlic, minced
small squirt of ginger paste (or a small piece of ginger, minced)
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.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.