Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with cauliflower rice for a keto-friendly meal
Prep:15 mins
Serves 2
2 tbsp light soy sauce1 tbsp rice wine vinegarthumb-sized piece of ginger, finely grated1 garlic clove, finely grated2 skinless salmon fillets (about 140g each)1 courgette, ends trimmed and spiralized into thin noodles1 carrot, peeled, ends trimmed and spiralized into thin noodles2 bulbs of pak choi (about 200g), leaves separated1 red chilli, thinly sliced, deseeded if you likeThai cauliflower rice, to serve (optional)
STEP 1Heat oven to 180C/160C fan/gas 4. Before you prep the veg mix together the soy, vinegar, ginger, garlic and some black pepper in a bowl. Add the salmon fillets, cover and leave to marinate for 10 mins at room temperature or up to 2 hrs in the fridge.STEP 2Tear two large sheets of baking parchment, big enough to encase the fish and vegetables in and put onto a baking tray.STEP 3Divide the vegetables between the centre of the paper and top each with a marinated salmon fillet and the sliced chilli. Bring the sides of the parchment up over the salmon and pour half of the remaining marinade over each fillet then scrunch the paper tightly together to seal the fish in a parcel.STEP 4Roast for 20–25 mins, until the salmon is just cooked through and flakes into large pieces. Serve the fish in the parcel with some cauliflower or regular rice, if you like.
