You Need:
- 1 pack Skinless Salmon
- 4-8 spring onions, cut into thirds
- 1 carrot, cut into matchsticks
- 4 handfuls bean sprout
- 1 bunch Asian greens
- 2 teaspoon Gourmet Garden ginger
- hoisin sauce
- 1 1/2 cups glutinous or jasmine rice, steamed
- aluminium foil 4 x 25cm sections
Method:
- Preheat oven or kettle-style BBQ to 180C degrees
- Divide vegetables evenly between foils
- Add about 1/2 teaspoon ginger to each and roughly mix through, top each with 1 teaspoon butter, then salmon
- Drizzle with 1-2 tablespoon hoisin sauce then bring together sides of foil and scrunch carefully to seal
- Bake for 8 minutes or less on BBQ
- Serve with steamed rice