Thai Lime and Coconut Salmon Parcels (Keto)

Ingredients

• Atlantic salmon

  Fish, wild, raw

  1 fillet or 396g

• Limes

  Raw

  2 fruit or 134g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  200g

• Cabbage

  Chinese (pak-choi), raw

  100g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Bok Choy

  1/2 head raw - Whole Foods Market

  300g

• Kaffir Limes

  Citrus - Melissa's

  1 fruit or 67g

Directions

1. Pre-heat fan forced oven to 200 degrees Celsius.
2. Spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the coriander, chilli and kaffir lime leaves.
3. Fold up the sides of each of the salmon parcels and then pour the coconut milk over the fillets. Squeeze over some lime juice then wrap each parcel up like a money bag. Season with salt and pepper.
4. Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is slightly opaque the fish is cooked (medium rare). If not cooked though enough, return to the oven for another 5 minutes or until cooked to your liking. Once cooked, remove from the oven and serve with some greens if desired