Prepare: 10 min
Cook: 20 min
I’m a lover of salmon. It’s absolutely delicious and such a fantastic source of protein and omega for the body and bones. I love ordering this in restaurants as it’s a healthy meal choice and usually something I don’t attempt to make at home as I was always nervous it would all go disastrously wrong.
That has all changed since I discovered my passion for food. In fact I’ve made loads of fish dishes. Some have been amazing and some not so good. In fact one time I made rainbow trout but forget to remove the bones, it was a pretty disastrous meal but I keep trying and experimenting to come up with great food.
In this recipe I love that the fish is steamed in foil which makes less dishes to clean up afterwards but also keeps the fish moist once cooked. The bok choy is a great alternative to your traditional vegetables however this can be changed for broccoli, spinach or kale if you prefer. Mix it up and give them all a try. The ingredients are all roughly chopped and whacked into the dish, infusing the fish as it cooks but also creates a lovely bite of zing from the ginger and spice when you eat it.
Serve with fresh basmati or Thai jasmine rice to accompany the fish. Even opt for microwave rice to save on time or cous cous as something different. There is so much you can do with this dish to keep it changing. If you don’t fancy salmon, try cod or swordfish both delicious alternatives.
Super easy, super healthy and absolutely delicious food is what I want to create. This is one of those dishes!
- 1 tsp coconut oil
- Piece of Ginger, chopped into small pieces
- 1 red chilli, seeds removed and chopped
- 2 garlic cloves, chopped
- Zest of 1 Lime
- Juice of 1 Lime
- 4 tbsp. of Light Soy Sauce
- Bok Choy Leaves
- 2 Salmon Fillets
1 Preheat the oven to 180◦C / gas 5 / fan 160◦C
2 Lay each salmon fillet on a sheet of tin foil, using a separate piece of tin foil for each fillet.
3 Mix the chilli, garlic, ginger, lime zest, lime juice and soy sauce in a small bowl. Pour the marinade over the salmon fillets.
4 Place the Bok Choy onto of each of the fillets and wrap the fish in the tin foil, ensuring to seal all the corners so the liquid doesn’t leak.
5 Place on a tray and cook in the oven for 20 minutes or until the fish is cooked through.
6 Serve on warm plates on a bed of basmati or Thai rice and drizzle the leftover sauce on top.
7 Now sit back and indulge!
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