Coconut salmon parcels with pumpkin salad

It feels like summer with this gluten and dairy-free meal with its tropical flavours of coconut and lime complimenting the richness of the salmon.

Serves: 4

Time to make: 50 mins

Hands-on time: 30 mins

Ingredients

Stay Awake

In a small bowl, combine lime juice, coconut milk and fish sauce. Set aside.
Cut 4 x 25x25cm pieces of foil and 4 x 15x15cm pieces of baking paper. Place 1 piece of baking paper on top of 1 piece of foil. Top with 1 salmon fillet and 1 piece of lemongrass. Drizzle over a quarter of the coconut mixture and sprinkle with a quarter of the chilli. Fold up sides and ends of foil to enclose filling. Repeat to make 3 more parcels.
Heat a barbecue hotplate (or grill pan) to medium-high. Spray the pumpkin and carrots with oil and grill, turning, for 6–8 minutes, or until charred and tender. Grill spring onions for 1–2 minutes, or until slightly charred and warmed through. Remove veges and set aside.
Place fish parcels on the barbecue for 6–8 minutes, turning once, or until cooked to your liking. Set aside.
Meanwhile, blanch snow peas and refresh under cold water. Place in a large bowl, along with pumpkin, carrot and spring onions. Toss to combine.
Serve salmon with pumpkin salad. Drizzle with liquid from the parcels and garnish with coriander.

Calories 531 cal

Kilojoules 2220 kJ

Protein 31 g

Total fat 36 g

Saturated fat 8 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 6 g

Sodium 330 mg

Calcium 90 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.