Approx 30 minutes
2 fillets of salmon
50g mange tout
½ red pepper
Salt and pepper
1 red chilli
1 inch ginger (grated)
1 lemon grass
1 bottle Jack Daniel’s® Tennessee HoneyTM Barbecue Glaze
100ml fish stock
Preheat oven to 170°C.
Shred the carrot and pepper and cut the broccoli into small florets.
To make the parcels, place a double layer of 20cm x 20cm tin foil on a work surface. Place half the vegetables in the centre of the parcel, top with the salmon and season with salt and pepper.
Spoon 4 tablespoons of the Jack Daniel’s® Tennessee HoneyTM Barbecue Glaze directly onto the salmon. Add the grated ginger, half the chopped chilli and half the lemon grass stalk to the parcel.
Fold over the tin foil to create an envelope. Seal all but one side by scrunching the tin foil tightly. Pour in half the fish stock into the open side of the envelope and seal tightly by scrunching the tin foil.
Bake in the oven at 170°C for 12 minutes. Alternatively, the tin foil parcel can be placed directly on the barbecue.