Delicious foil-baked salmon with coriander recipe

Treat yourself with this recipe that can be done wonderfully in the oven or on the barbecue. Baking with foil has the advantage of evenly cooking the foods inside, making this a simple and yummy dish.

Preparation time: 20 minutes

Cooking time: 12 minutes

Servings: 4 people

• 150 g (5.5 oz) baby spinach
• 4x200 g (7 oz) salmon fillets
• 2 limes, sliced ​​1 cm (1/2 inch)
• 4 leaves of fresh kaffir lime cut into strips
• 1 large red pepper, cut into thin rings (optional)
• 75 g (5 tbsp.) fresh coriander leaves
• 75 g (5 tbsp.) Thai basil leaves
• 2 spring onions into thin slices
• 100 ml (3/8 cup) coconut milk
• 15 ml (1 tbsp.) fish sauce
• 5 ml (1 tsp.) sesame oil
• 70 g (2.5 oz) crushed cashews, toasted (optional)

Directions: 

1. Preheat the oven to 180 °C (350 °F).
2. Lay out four squares of 30 centimetres (12 inches) of foil.
3. Spread the spinach.
4. Place the salmon fillets and cover with slices of lemon, kaffir lime leaves, chilli, coriander, basil and onions.
5. Also add the coconut milk, fish sauce and oil.
6. Fold two opposite sides of the aluminum foil and fold them in the middle.
7. Close one end by folding several times.
8. In the part left open, pour 30 ml (2 tbsp) of the coconut milk mixture.
9. Close it by folding to form a packet.
10. Place the parcels on a baking sheet and bake about for 12 minutes (for medium doneness) or to your liking.
11. Serve the fish in the foil with vegetables and steamed rice.
12. Garnish with cashew nuts if you like.

Thai basil has a warm, peppery flavour and an aftertaste of anise. Fennel is similar to anise and can replace it in this recipe.

This is a delicious, simple recipe that can be enjoyed any night of the week.

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