Sweet and Spicy Salmon Pouches

A sweet and spicy sauce from Blue Dragon mixes well with tart orange juice, buttery salmon and a fruit and vegetable medley for a no-added-fat packet meal perfect to serve over your favourite starch.

• Ready In: 55 mins
• Serves: 4
• Yields: 4 packets

Ingredients

• 1 (140 ml) envelope  blue dragon wasabi plum  stir-fry sauce
• 3  tablespoons  orange juice
• 4 (5 ounce)  wild pacific salmon fillets
• 2  large sweet onions, sliced into thin half-moons
• 2  large  red peppers, cut into small chunks
• 6  ounces fresh green beans, topped and tailed
• 2  plums, peeled and cut in eighths
• 1  small  serrano chili pepper, minced
• 1  garlic clove, minced
• 1⁄4 cup water
•  cilantro, to serve
•  minced green onion, to serve

Directions

1. In a small glass or measuring cup, whisk together the Blue Dragon Wasabi Plum Stir-Fry Sauce and orange juice.
2. Spread over the salmon and marinate for at least 30 minutes, but no longer than 2 hours.
3. Place each piece of salmon on a square of foil.
4. Divide remaining ingredients (except cilantro) overtop the fish in each packet.
5. Spoon leftover marinade into each parcel and add a tablespoon of water to each.
6. Fold up the packets and crimp the edges securely to seal.
7. Bake at 350°F for 15 minutes (or grill over medium heat for 15 minutes).
8. Remove the parcels from the oven or grill, pierce a hole to let the steam escape, then serve garnished with cilantro and green onions.