3
6 green onions
1 tbsp freshly grated ginger
1/4 cup vegetable oil
1/4 tsp salt
2 salmon fillets, about 180-g each
2 tsp water
Preheat oven to 450F (230C). For pesto, finely chop onions, separating white part from green. In a small saucepan, stir white parts with ginger, oil and salt. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 1 minute. Stir in green part of onions. Immediately remove from heat. Purée using a hand blender or food processor until smooth.
Place fillets, skin-side down, in centre of a 20x12-inch (50x30-cm) piece of foil. Spread pesto on top of each fillet. Sprinkle water on bottom of foil. Immediately bring corners of foil up toward centre, trying not to touch salmon or topping, forming a tent-like parcel. Twist ends together to seal. Bake in centre of 450F (230C) oven for 15 minutes. Unwrap and insert tip of a knife into centre of salmon. If tip feels warm or fish flakes easily with a fork, it is done.
Calories 533, Protein 30.2g, Carbohydrates 4.2g, Fat 43.7g, Fibre 1.2g, Sodium 376mg.
Take a break from plain baked fish with this easy, Asian-inspired foil-baked salmon.