INGREDIENTS

• 1 courgette

• 1/3 white onion

• 1 tblsp oyster sauce

• 1 tsp black pepper

• pinch of salt

• 1 piece salmon (175g)

• 1 tblsp parmesan

• 1 tsp thyme

• Olive oil

 

METHOD

1. Preheat oven to 170 degrees celcius

2. Prepare a baking tray lined with tinfoil

3. Chop the onion very finely

4. Remove skin from salmon and chop into small pieces, mix with onion, oyster sauce, salt and black pepper

5. Slice the courgette into thin piece, I use a flat cheese slicer as this is the easiest to use

6. Place the sliced courgette pieces onto a plate and into the microwave for one minute, it helps for them to be a little soft so it is easier to fold

7. Place 2 pieces of courgette slices one top of the other in a cross formation, then add spoonful of the salmon mixture to the middle and top with a little parmesan cheese

8. Then fold the courgette end over the other to create a parcel and place in the baking tray, folds down, to hold it together

9. Once they are all on they tray, top with a little olive oil on each and sprinkle with thyme

10. Bake in the oven for about 20 minutes

11. Then place under the grill for about 10 minutes to crisp the tops

12. Once finished serve with salad and mayonnaise