Salmon & Mango Parcels


Perfect to make in advance, store in the fridge, then pop in the oven when you are ready to eat. Mango gives a lovely sweetness along with the honey.


  • 125g cooked brown rice
  • 2 skinless salmon fillets, cubed
  • 200g chopped tinned tomatoes
  • Handful small broccoli florets
  • 1 small red onion, diced
  • 200g fresh mango, chopped
  • Handful fresh mint, chopped
  • 1 clove garlic, crushed
  • Zest and juice of 1 lime
  • 1 tablespoon runny honey
  • Freshly ground black pepper
  • Pinch LoSalt
  • 2 tablespoons Rose wine


  1. Pre-heat the oven to 180˚C
  2. In a large bowl, mix together all of the ingredients.
  3. Line a baking dish with 2 large sheets of strong foil, big enough to make 2 parcels with room for the air to circulate.
  4. Divide the mixture between the 2 parcels, close up, not too tightly.
  5. Pop in the oven to bake for 20-25 mins. Serve hot.