Salmon & Mango Parcels
- Prep: 20 minutes
- Cook: 25
- Serves: 2
Perfect to make in advance, store in the fridge, then pop in the oven when you are ready to eat. Mango gives a lovely sweetness along with the honey.
INGREDIENTS
- 125g cooked brown rice
- 2 skinless salmon fillets, cubed
- 200g chopped tinned tomatoes
- Handful small broccoli florets
- 1 small red onion, diced
- 200g fresh mango, chopped
- Handful fresh mint, chopped
- 1 clove garlic, crushed
- Zest and juice of 1 lime
- 1 tablespoon runny honey
- Freshly ground black pepper
- Pinch LoSalt
- 2 tablespoons Rose wine
METHOD
- Pre-heat the oven to 180˚C
- In a large bowl, mix together all of the ingredients.
- Line a baking dish with 2 large sheets of strong foil, big enough to make 2 parcels with room for the air to circulate.
- Divide the mixture between the 2 parcels, close up, not too tightly.
- Pop in the oven to bake for 20-25 mins. Serve hot.