Soy Ginger Salmon Cabbage Parcels

Ginger-scented salmon steamed with sweet cabbage and carrots. Shred the vegetables finely so they soften in the same time as the fish.

Why you’ll love this recipe

• Ginger-scented salmon steamed with sweet cabbage and carrots.
• Shred the vegetables finely so they soften in the same time as the fish.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz salmon, two fillets
• 3 cups cabbage, finely shredded
• 1 carrots, thin matchsticks
• 1 tbsp soy sauce
• 2 tsp ginger, grated
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 400°F

   Heat oven to 400°F. Divide cabbage and carrot between two large parchment sheets on a baking tray.

2. 02

   Set salmon on top

   Set salmon on top. Mix soy sauce, ginger and sesame oil and spoon over each fillet.

3. 03

   Fold parchment into tightly sealed parcels

   Fold parchment into tightly sealed parcels. Bake 18–22 minutes.

4. 04

   Bring it together

   Open carefully to release steam and check salmon reaches 145°F; return to the oven briefly if needed.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Shred the vegetables finely so they soften in the same time as the fish.

Make it your own

Use cod fillets of similar thickness instead of salmon.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.