Cook up a storm with the Batch Lady’s recipe for Thai salmon veggie parcels
THIS week, I bring you two wonderful fish recipes.
As always, they can be popped in the freezer ready for whenever you need a quick meal.
My Thai salmon veggie parcels are so easy to make.
Simply layer up your veggies, salmon and Thai curry paste on a piece of foil, then wrap up into a parcel to go straight in the freezer. I love parcel recipes and I’m sure they will become one of your favourites, too.
Thai salmon veggie parcels
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
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YOU NEED:
- 4 salmon fillets
- 2 tsp red thai curry paste
- 4 tsp frozen coriander or a small handful fresh coriander
- 200g pack tenderstem broccoli
- 1 red pepper, cut into long thin slices
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METHOD:
Lay out four squares of tin foil, big enough to make into parcels. In the middle of each square, add two or three tenderstem broccoli and a quarter of the red pepper slices.
Place a salmon fillet on top of each pile of veggies and then spread ½ tsp of Thai red curry paste over the top of each fillet.
Sprinkle over 1 tsp of coriander over each and then seal the foil parcels shut.
Ready to freeze: Place the parcels into a large freezer bag and place in the freezer.
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Ready to eat: Remove parcels from the freezer and leave to defrost.
Once defrosted, place still wrapped in the foil on to a baking tray and cook in the oven at 180C/160C fan/gas 4 for 20 minutes.
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