Jamaican Salmon Parcels with Coconut Cream

Made with Scotch Bonnet chillies and warming ginger, these flavourful parcels really bring the heat ... but if spice isn't your thing, swap in capers, garlic or a splash of soy sauce.

Ingredients:
Serves Four
1 tbsp vegetable oil
1 onion, diced
1 red pepper, sliced
1 yellow pepper, sliced
1 scotch bonnet chilli
1 tbsp finely grated ginger
2 cloves garlic, crushed
½ tbsp finely chopped thyme leaves
½ tsp ground allspice
250ml coconut cream
Juice of half a lime
1 tbsp soft light brown sugar
4 salmon fillets

Method:

1. Heat the oil in a pan over a medium heat, then add the onion and cook for 5 minutes. Add the peppers and cook for 5-8 minutes until softened. Add the chilli, ginger, garlic, thyme and allspice and cook for 2 minutes. Add the coconut cream with a splash of water to loosen it slightly and simmer for 2 minutes. Remove from the heat and add the lime juice and sugar, then season to taste.
2. Make four packages by laying out a large sheet of tin foil with a sheet of greaseproof paper on top of it (you might need to trim this to make it roughly the same size as the foil). Place a salmon fillet on each, then slightly bring up the sides and divide the coconut sauce between each parcel. Scrunch the sides together to create a parcel, but leave enough space for the fish to steam.
3. Place each parcel on a hot barbecue or griddle pan for 8-10 minutes until the fish is just cooked through. Open the parcels and serve.

Each serving provides:
11.1g carbohydrate 3.0g fibre 26.3g protein 34.5g Fat

Original recipe idea here

Read more about "Scotch Bonnet Pepper - The Caribbean Chili Of Choice" here

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Please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan