• 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 scotch bonnet chilli, deseeded and finely chopped
  • 1 tbsp finely grated ginger
  • 2 cloves garlic, crushed
  • ½ tbsp finely chopped thyme leaves
  • ½ tsp ground allspice
  • 250ml coconut cream
  • Juice of ½ lime
  • 1 tbsp soft light brown sugar
  • 4 salmon fillets


  1. 1

    Heat the oil in a pan over a medium heat, then add the onion and cook for 5 minutes. Add the peppers and cook for 5-8 minutes until softened. Add the chilli, ginger, garlic, thyme and allspice and cook for 2 minutes. Add the coconut cream with a splash of water to loosen it slightly and simmer for 2 minutes. Remove from the heat and add the lime juice and sugar, then season to taste.

  2. 2

    Make four packages by laying out a large sheet of tin foil with a sheet of greaseproof paper on top of it (you might need to trim this to make it roughly the same size as the foil). Place a salmon fillet on each, then slightly bring up the sides and divide the coconut sauce between each parcel. Scrunch the sides together to create a parcel, but leave enough space for the fish to steam.

  3. 3

    Place each parcel on a hot barbecue or griddle pan for 8-10 minutes until the fish is just cooked through. Open the parcels and serve.

Nutritional Details

Each serving provides
  • Energy 1951kj 466kcal 23%
  • Fat 34.5g 49%
  • Saturates 14.3g 72%
  • Sugars 9.4g 10%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 808kj/193kcal

Each serving provides

11.1g carbohydrate 3.0g fibre 26.3g protein

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