Salmon Fillets With Lime And Sweet Chilli

Ingredients
olive oil cooking spray
4 salmon fillets
1 tablespoon brown sugar
1 teaspoon fish sauce
Fresh lime juice (About 1/4 cup)
2 tablespoons sweet chilli sauce
2 spring onions, thinly sliced.
lime wedges and steamed jasmine rice, to serve
Method
Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil. Score thickest part of fish twice with a knife. Place fish onto baking paper.

Combine sugar, fish sauce, lime juice and sweet chilli sauce in a small jug. Brush fish with mixture.

Top fish pieces with green onions. Bring long sides of paper together and fold over twice. Fold short sides in to form a parcel.

Place parcels, seam side up, onto a baking tray. Bake for 12 minutes or until fish is cooked through. Open parcels. Top with coriander. Serve with lime wedges and jasmine rice.

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