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Lemongrass Ginger Over Baked Salmon Fillets and Prawns

My mother in law came to visit a few weeks ago and commented my frequent use of our oven used to cook meals. Growing up, I recall that our oven was used to bake but not to cook. In fact, our oven was so under utilised that it fused, and my parents decided to remove it for good.

I love how I can stick my food into this hot space, and have meals ready while I do other things. The programming function of my oven is really well used in my home. I like coming home, knowing that our food is cooking in the oven, ready for our meal after a hot shower.

I know I could have cook this dish in a steamer, or on a pan. Now, we are nearly ready to move, hence I have been slowly packing things away-meaning, I do not have a steamer, wok or anything huge in my kitchen at the moment. A baking tray, some baking paper- that I can handle. I chose to wrap it in baking paper to create a steam effect. Stuck it into the oven, head to the gym and dinner is done. In order not to overcook the prawns, I added it when I came back.

The flavours of soy, lemongrass and ginger is really hard to beat. A healthy easy meal- served with some stir fry veges.

Lemongrass Ginger Over Baked Salmon Fillets and Prawns (Serves 4)
3 Salmon fillets
2 tablespoons of soy sauce
2 red chill chopped
1 knob of ginger grated
1 tsp of minced garlic
2 stalks of lemongrass chopped finely
1/2 lemon juiced
1 lemon zested
1 tablespoon of olive oil

Marinate salmon and prawns with all the above for 10-15 minutes. Reserve prawns.

Preheat oven to 180C. Line a baking tray with baking paper (with double the length of paper), place salmon and marinate onto the paper, fold over to create a parcel. Bake for 20-25 minutes. when it is done, stick the prawns in and cook for another 5 minutes or so. Remove from oven when done. The seafood will continue to cook so it’s ok to be a little under. Serve with veges.



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