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🍽️ Asian salmon packets with rice and pak choi

542 kcal · 30 min · 4 servings

Ingredients

• 500 g Pak Choi
• 1 red chili pepper
• 1 handful coriander (5 g)
• 4 spring onions
• 4 pieces salmon fillet (approx. 125 g each)
• 2 package reis-fit (Express Basmati Rice)
• 4 tbsp sesame oil
• Iodized salt (with fluoride)
• pepper
• 1 organic lemon
• 40 g pine nuts

Instructions

1. 1. Thoroughly wash the pak choi under running water.
2. 2. Separate the individual leaves from the stem.
3. 3. Cut the pak choi leaves into diagonal strips.
4. 4. Slice the chili pepper lengthwise.
5. 5. Remove the seeds from the chili pepper.
6. 6. Wash the deseeded chili and chop it finely.
7. 7. Wash the coriander under running water.
8. 8. Shake the coriander dry.
9. 9. Pluck the coriander leaves off the stems.
10. 10. Clean and wash the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Rinse the salmon fillets under cold water.
13. 13. Pat the fish fillets dry with kitchen paper.
14. 14. Cut out four large squares (approx. 35 x 40 cm) from baking paper.
15. 15. Set the baking paper squares aside.
16. 16. Gently press on the rice packets to fluff the rice.
17. 17. Open the rice packages.
18. 18. Mix the rice with 2 tablespoons of water.
19. 19. Add 2 tablespoons of oil to the rice and stir.
20. 20. Distribute the seasoned rice evenly onto the four pieces of baking paper.
21. 21. Place the cut pak choi leaves on top of the rice.
22. 22. Distribute the chopped chili over the vegetables.
23. 23. Add the spring onion rings on top.
24. 24. Place one salmon fillet on each packet.
25. 25. Season the salmon and vegetables with salt.
26. 26. Season everything additionally with black pepper.
27. 27. Fold the sides of the baking paper over the fish.
28. 28. Tie the ends of the packet securely with kitchen twine.
29. 29. Place the sealed packets on a baking sheet.
30. 30. Preheat the oven to 200 °C (convection 180 °C, gas level 3).
31. 31. Bake the salmon packets in the oven for 15 to 20 minutes.
32. 32. Rinse the lemon under hot water.
33. 33. Cut the lemon into wedges.
34. 34. Heat a pan without fat over medium heat.
35. 35. Toast the pine nuts in the hot pan for 3 minutes.
36. 36. Take the finished packets out of the oven.
37. 37. Place the packets on the serving plates.
38. 38. Carefully open the baking paper.
39. 39. Garnish the salmon with the lemon wedges.
40. 40. Sprinkle the toasted pine nuts over the fish.
41. 41. Decorate the dish with the fresh coriander leaves.

Nutrition per serving

• kcal: 542
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 35 g