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Salmon parcels with Asian salsa verde
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160g frozen baby broad beans
220g Tenderstem broccoli, halved lengthways if thick
2 salmon fillets, skin removed
1 garlic clove, finely chopped
15g fresh root ginger, finely chopped
1 small Thai chilli, finely chopped (deseeded, if liked)
28g pack coriander, finely chopped
2 tbsp reduced-salt soy sauce
1 tbsp toasted sesame oil
2 salad onions, finely sliced diagonally
1 tsp toasted sesame seeds (optional)
1. Preheat the oven to 200 ̊C, gas mark 6. Tip the broad beans into a sieve, pour over a kettleful of boiled water, then rinse under cold water. Slip the beans from their pods.
2. Divide the beans and broccoli between 2 large sheets of baking parchment, piling them into the middle; season. Top with the salmon fillets, season again, then fold up and seal the parcels. The parcels will keep in the fridge overnight, if you want to make them up the night before, ready to pop in the oven the next day. When you’re ready to cook, put the parcels on a baking tray and bake for about 15 minutes, until the fish is just cooked through.
3. For the salsa verde, mix the garlic, ginger, chilli, coriander, soy sauce and oil together in a bowl. To serve, open up the parcels and top with the salsa verde, salad onions and toasted sesame seeds (if using).
Typical values per serving: