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Ingredients
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150g tenderstem broccoli, trimmed
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2 salmon fillets, skinned
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4 Tbsp Lee Kum Kee Chinese Style Vinaigrette Dressing
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To garnish: 1 leek, finely shredded, blanched or fried for 1 minute
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Chilli flakes
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Lime wedges
Method​
1
Heat the oven to 200C/180Cfan/gas 6. Place 2 pieces of baking parchment on top of 2 pieces of foil. Divide the tenderstem between, then lay the fish on top.
2
Spoon over the Chinese Style Vinaigrette Dressing. Seal up each parcel. Bake for 12 minutes (depending on thickness of fish).
3
Open each parcel on plate, garnish with leek, chilli flakes and lime wedges.
Tips
Choose other fish eg cod loin, mackerel fillet if preferred.
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