Chinese-style salmon parcels

One of your '2 a week' fish portions ready in just 20 minutes.

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4


  • 1 tbsp rapeseed oil
  • 4 Waitrose Organic Scottish Salmon Fillets, skinned
  • 1.5cm piece fresh root ginger, peeled and shredded
  • 235g pack pak choi, sliced
  • 100g Chantenay carrots, halved lengthways
  • 100g chestnut mushrooms, sliced
  • 120g sachet Blue Dragon Sweet Soy & Roasted Red Chilli Stir Fry Sauce


  1. Preheat the oven to 200c, gas mark 6. Brush 4 large squares of baking parchment with some of the oil and place a salmon fillet in the middle of each one.
  2. Toss together the ginger, pak choi, carrots and mushrooms with the stir-fry sauce and the remaining oil. Arrange over the salmon and fold in the baking parchment to make loose parcels. Place on a baking sheet and bake for 12–15 minutes until the salmon is cooked through. Open the parcels and serve with steamed Jasmine rice.