Japanese-style baked salmon and rice parcels

Idioma: En

May 29th 2023

10m prep

30m cook

4 servings

Ready in just 40 minutes, these Japanese-style baked salmon parcels are the perfect healthy weeknight dinner option!

610 calories per serve

Allergens: Recipe may contain sulphites, alcohol, sesame, fish and soybean.

Step 1
Place the rice and 1 cup (250ml) water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until water is absorbed. Set aside in the pan, covered, for 5 mins to steam. Transfer to a heatproof bowl. Place in the fridge to cool.
Step 2
Meanwhile, place teriyaki sauce, honey, 1 tbs of oil and garlic in a large bowl and whisk to combine. Season. Add salmon and turn to coat.
Step 3
Place four 30cm squares of Baking Paper on a clean work surface. Top the baking paper evenly with the rice and shape rice into a disc. Top with the carrot, edamame or broad beans and salmon. Pour the marinade evenly over the salmon. Bring 2 sides of the paper together and fold over twice. Fold the ends to enclose the filling. Wrap in foil. (To freeze now, see notes).
Step 4
Preheat oven to 220°C. Place parcels on a baking tray. Bake for 20 mins or until salmon is just cooked through. Set aside in foil for 5 mins to rest.
Step 5
Combine the cucumber, spring onion, lime juice and remaining oil in a bowl. Season.
Step 6
Place the salmon parcels on serving plates. Remove the foil. Serve with the cucumber mixture and pickled ginger.

This post first appeared on Food Recipes, please read the originial post: here

Japanese-style baked Salmon and rice parcels