Thai Salmon - fragrant and a little fiery

OK I own up, I've been blog hopping ........again.

This time to The Paleo Network and a great recipe Suz put up a time ago. It's for Thai Salmon cooked in a bag - the bag being made of tin foil.

I have a slight concern that a scotch bonnet chilli is quite 'hot' so you may wish to slightly amend the recipe to suit your taste, perhaps just use 1/2 ?

As Suz says this recipe is "packed with heart healthy fats and omega 3, as well as vitamins D and B12, salmon really is much more than just protein. This recipe is fragrant, fiery, and steaming it in the 'bag' locks in all the goodness, and it's a easy too".

Ingredients

4 organic, wild salmon fillets

1 scotch bonnet chilli, deseeded and finely chopped

Small handful of fresh coriander, finely chopped

2 cloves of garlic, finely chopped

2 spring onions, trimmed and chopped

Juice of 1 lime

Salt and black pepper

Method

1. Heat the oven to 180C / 350F / gas mark 4

2. Pop each salmon fillet onto a square of tin foil, season with a little salt and pepper.

3. In a bowl, mix together the remaining ingredients.

4. Transfer to the foil, and seal tightly. Make sure there is at least a 4cm ‘ceiling’ at the top to allow the salmon to steam.

5. Place the parcels on to a baking tray, and bake for 15 minutes. 

Serve with a healthy green salad. Just great food.

How about a glass of chilled chardonnay with it?

Thanks to Suz - her recipe and blog can be found here

All the best Jan