2 cups (130g) bean sprouts
4cm piece ginger, peeled cut into matchsticks
1 cup broccoli blanched and cut into small pieces
1 cup carrots blanched and cut into matchsticks
6 spring onions, ends trimmed and thinly sliced diagonally
1 long fresh red chilli, seeded and thinly sliced lengthways
1 cup coriander leaves
4 x 200g Salmon steaks
2 tablespoons light soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil1 tablespoon peanut oil
Steamed Jasmine rice to serve


1. Preheat oven to 205%C or 185% fan forced
2. Cut 40cm squares of baking paper and place on a clean work surface
3. Combine half the sprouts, ginger, broccoli, carrots, onions, chilli, coriander 
4. Divide evenly among baking paper squares
5. Top with salmon and scrunch paper around each steak to create a bowl shape
6. Drizzle parcels with soy sauce, lime juice and sesame oil
7. Place parcels on a baking tray
8. Bake for about 10 minutes for medium done or to taste remove from oven
9. Heat peanut oil in small saucepan on high heat until just smoking
10. Remove from heat, pour evenly over cooked salmon
11. Serve topped with remaining bean sprouts, ginger, broccoli, carrots, green onions, chilli and coriander. Serve immediately with steamed rice



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Choosing Seafood

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