Sweet and Spicy Salmon Pouches

• 1 (140 ml) envelopeblue dragon wasabi plum stir-fry sauce
• 3 tablespoons orange juice
• 4 (5 ounce) wild pacific salmon fillets
• 2 large sweet onions, sliced into thin half-moons
• 2 large red peppers, cut into small chunks
• 6 ounces fresh green beans, topped and tailed
• 2 plums, peeled and cut in eighths
• 1 small serrano chili pepper, minced
• 1 garlic clove, minced
• 14 cup water
• cilantro, to serve
• minced green onion, to serve

1. In a small glass or measuring cup, whisk together the Blue Dragon Wasabi Plum Stir-Fry Sauce and orange juice.
2. Spread over the salmon and marinate for at least 30 minutes, but no longer than 2 hours.
3. Place each piece of salmon on a square of foil.
4. Divide remaining ingredients (except cilantro) overtop the fish in each packet.
5. Spoon leftover marinade into each parcel and add a tablespoon of water to each.
6. Fold up the packets and crimp the edges securely to seal.
7. Bake at 350F for 15 minutes (or grill over medium heat for 15 minutes).
8. Remove the parcels from the oven or grill, pierce a hole to let the steam escape, then serve garnished with cilantro and green onions.

sauce, orange juice, wild pacific, sweet onions, red peppers, green beans, plums, serrano chili pepper, garlic, water, cilantro, green onion

Taken from www.food.com/recipe/sweet-and-spicy-salmon-pouches-481855 (may not work)