About this recipe:The simple technique of cooking salmon in a foil parcel captures all the succulent juices of the fish which, together with the teriyaki baste, makes a superb dressing for a mixed leaf and bean sprout salad. The fat in oily fish such as salmon contains omega-3 fatty acids, which have been shown to boost heart health. Serve with warm, crusty bread.
4 tsp teriyaki marinade
4 tsp vegetable oil
2 tsp Chinese rice wine vinegar
4 skinless, boneless salmon steaks, about 140g each
2 large red peppers, deseeded and thinly sliced
100g baby spinach leaves
85g watercress, thick stalks removed
50g bean sprouts
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200°C/gas 6. Cut out 4 pieces of foil, each measuring about 30 x 25cm. Mix together the teriyaki marinade, oil and vinegar in a small bowl.
Place 1 salmon steak on each piece of foil. Top each steak with one quarter of the pepper slices and spoon over one quarter of the teriyaki mixture. Bring 2 sides of the foil together to make loose parcels, then crimp the edges to seal so that none of the juices can escape.
Place the foil parcels on a baking sheet and bake for 15–20 minutes. To test if the salmon is cooked, carefully open 1 of the parcels and cut into the centre of the salmon. The flesh should be pale pink and flake easily.
While the salmon is cooking, toss together the spinach, watercress and bean sprouts and divide evenly among 4 plates.
Top each salad with a salmon steak and pepper strips, then drizzle over the cooking juices and serve at once.
You can buy ready-made teriyaki marinade in most groceries or supermarkets.
*Instead of salmon use mackerel fillets, which are also rich in omega-3 fatty acids, or skinless chicken breast fillets. For chicken, increase the cooking time to 20–25 minutes. *Canned water chestnuts, drained and sliced, would provide an alternative crunchy texture in place of the bean sprouts.