Sweet and Sour Salmon Parcels

Divider line blue

The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

45 mins

Sweet and sour salmon will be a sure-fire winner with everyone - and it's so easy!


  • 2 salmon fillets
  • 1 sachet Blue Dragon Sweet & Sour Stir Fry Sauce
  • 1/2 red onion, cut into thin wedges
  • 1 red peppers (small), cored, de-seeded and cut into small chunks
  • 100g pineapple, fresh diced
  • 1 red chilli, finely sliced
  • 2 tbsp sherry (optional)
  • a handful of cilantro


  1. Take the Blue Dragon stir fry sachets and marinate the salmon fillets in the sauce for at least 20-30 minutes, but preferably for 1-3 hours.
  2. When marinated, place each piece of salmon on a square of foil. Divide the remaining sauce (from the marinade) between the fillets, and place on top of the salmon a selection of the red onion, pineapple, red pepper and red chilli.
  3. Bring up the sides of each parcel and add a tablespoon of sherry to each, and then seal the edges securely by folding them over.
  4. Then place in a pre-heated oven (180'c) for 12-15 minutes or until tender.
  5. Remove the parcels from the oven, pierce a hole to let the steam escape, rip open on seperate plates and serve garnished with fresh cilantro.


Which is hotter - the red or the green chilli? Well, this is one of the most frequently asked questions here at Blue Dragon. The easiest way to guage heat is by the size of the chilli. The general rule of thumb is, the smaller the chilli the hotter it is. When it comes to colour, when fresh, there is little difference between the heat level of red and green. However, fresh chillies are hotter than dried. It is for this reason that the Blue Dragon Thai Green Curry Paste is hotter than the red - as it is made with fresh chillies, whereas the red is made with dried. The chemical found in chillies that makes them hot, Oleoresin Capsicum, is a devil when it gets into your eyes! To help prevent this occuring, wear either rubber gloves when cutting the chillies or rub your fingers with oil to create a barrier between your skin and the spicy chemical. Always remember to wash your hands after cutting chillies! If you want the flavour of a chilli, but want to keep the heat to a minimum, be sure to remove the seeds AND the pale membrane surrounding them - it is this membrane that contains the spicy chemical, not the seeds!