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Salmon, coconut and lime parcels recipe

Salmon, coconut and lime parcels recipe

18 ratings

These fragrant salmon, coconut and lime parcels can be baked in the oven or, if you have barbecue embers still smouldering, cooked outdoors. The fish sits in an aromatic coconut, lime, chilli, soy and lemon grass sauce so make sure the foil is tightly sealed around them. See method

  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 380 calories / serving
  • Freezable


  • 1 tbsp groundnut oil
  • 1x50g sachet creamed coconut
  • 6 x 170g (6oz) salmon fillets, skin on
  • 2 limes, finely zested, then cut into wedges
  • 2 sticks lemongrass, trimmed and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 3 tbsp soy sauce
  • steamed rice, to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    9g 13%
  • Sugars

    1g 1%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 1.2g Protein 35.1g Fibre 0g


  1. Preheat the oven to gas 5, 190°C, fan 170°C, or wait until the embers of the fire are nicely white-hot. Cut out 6 rectangles of foil big enough to enclose the fish and brush a side of each with the oil.
  2. Dissolve the coconut in 120ml (4fl.oz) hot water. Put a salmon fillet in the middle of the oiled side of each piece of foil. Raise the edges to create a bowl, then divide the lime zest, lemongrass, chilli, soy sauce and coconut liquid between each parcel. Scrunch the foil to make sealed parcels.
  3. Put the parcels on a tray and bake for 12-15 minutes.
  4. If cooking on the bonfire, put the parcels in the embers and cook for 15 minutes. Serve in the foil parcels or plate up with lime wedges and rice.

Freezing and defrosting instructions

Can be kept in the freezer for up to 3 months. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

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