Salmon and coriander salsa parcels

Babiche Martens

The salmon parcels have a wonderful element of surprise when you tuck into them. Serve with a bowl of brown rice for a nutty texture. I usually make the coriander salsa the day before to maximise the flavours and if you make plenty, it will last in the fridge for a week. You can drizzle it over boiled potatoes or toss through pasta. Use a white fish if you have been out and managed a catch, alter the cooking time if need be.

Ingredients

1 cup	Coriander leaves
1	Spring onion, chopped roughly
1 clove	Garlic
1	Lemon, zest and juice
1 Tbsp	Capers
2	Anchovies
⅓ cup	Olive oil
1	Spring onion, chopped roughly
½	Red chillies, sliced
4	Boneless salmon fillets, 120g each, all same thickness (Main)
8 pieces	Broccoli, cut in half if sticks too thick
1 serving	Coriander leaves, to garnish

Directions

1. Preheat oven to 180C.
2. To make salsa, place coriander, garlic, lemon, capers and anchovies in blender. Blitz a few times then add oil and mix to combine. Fold in spring onion and chilli.
3. Into the centre of 4 sheets of baking paper 30 x 20cm place some broccolini, a piece of salmon and a dollop of salsa reserving half for serving. Sprinkle with salt and freshly ground pepper. Tie the parcels neatly with string.
4. Place on tray and bake for 15-20 minutes depending on the thickness of your salmon.
5. Remove and serve hot — opening the parcels carefully. Garnish with the reserved salsa and a few coriander leaves.

See more of Angela's quick meals

• Citrus pork with rice noodles
• Chicken and bulgur wheat salad