Salmon tikka parcels with rice salad (for two)
2 serves
15 m
15 m
Ingredients
- 2 x 120 g boneless skinless salmon fillets
- 1 tablespoon tikka paste
- 125 g zucchini and carrot spaghetti (see tip)
- 1 (125 g) steamed rice multigrain blend cup
- 100 g green beans, cut into 4 cm lengths
- 120 g drained, canned no added salt chickpeas
- ½ cup coarsely chopped coriander leaves
- 2 teaspoons mango chutney
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- Lemon wedges, to serve
Method
Step 1
Place 2 sheets of baking paper (30 cm x 40 cm) on kitchen bench.
Step 2
Spread salmon evenly with tikka paste.
Step 3
Divide zucchini and carrot spaghetti evenly over the centre of paper sheets. Place salmon on top.
Step 4
Lift sides of paper and fold over fish, then fold in ends of paper to form parcels. Place parcels, seam-side up, on a baking tray. Bake in a preheated 220 °C oven (fan-forced) for 15 minutes.
Step 5
Meanwhile, to make rice salad, microwave rice cup as directed on packet. Place beans in a heatproof bowl. Cover with boiling water, stand 2 minutes, then drain. Combine rice, beans, chickpeas, coriander, chutney, lemon juice and olive oil in a medium bowl. Toss to combine.
Step 6
Unwrap parcels. Transfer salmon and vegetables with rice salad and lemon wedges.
Tips
- Zucchini and carrot spaghetti is available from the fruit and vegetable section in major supermarkets. Replace with 60 g each of coarsely grated zucchini and carrot, if preferred.
- Instead of baking in oven, parcels can be cooked on a preheated barbecue plate for 20 minutes.
- You’ll need ½ x 420 g can no added salt chickpeas for this recipe
