Ingredients

• 4 x 200g/7oz skinless salmon fillets
• 2 tsp sesame seeds
• 5cm/2in piece ginger
• peeled and cut into matchsticks
• 4 spring onions
• finely sliced
• 1 stalk lemongrass
• finely sliced
• 2 garlic cloves
• finely chopped
• 1 red chilli
• finely sliced
• 110g/4oz water chestnuts
• finely sliced
• 2 tbsp light soy sauce
• 2 tbsp dry sherry
• 1 tsp sesame oil
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• cooked and cooled
• 2 large eggs
• lightly beaten
• 2 tsp sesame oil
• salt and freshly ground black pepper
• 4 spring onions
• finely sliced

Directions

• Preheat the oven to 220C/440F/Gas 7.
• Sprinkle the salmon fillets with the sesame seeds and set aside.
• Place the ginger
• spring onions
• lemongrass
• garlic
• chilli and water chestnuts into a bowl and mix together.
• Place the soy sauce
• sherry and sesame oil into a separate bowl and whisk together.
• Place four large sheets of baking parchment (large enough to cover the salmon and fold over to form a parcel) onto a work surface.
• Divide the ginger and vegetables mixture into four portions and place half of each portion into the centre of the parchment. Top each with a piece of salmon fillet
• then top the fillet with the remaining half of each vegetable portion.
• Sprinkle each portion of salmon and vegetables with equal amounts of the soy sauce mixture.
• Fold the baking parchment over the salmon and vegetables to form a parcel
• folding up each side well
• so that the liquid doesn't leak out. Place onto a roasting tray and bake in the oven for 12-15 minutes
• or until the salmon is just cooked through.
• For the rice
• heat a wok until hot
• then add the oil and rice and stir-fry for 2-3 minutes until the rice is completely heated through.
• Place the eggs and sesame oil into a bowl and beat together with a fork.
• Add the egg mixture to the rice and continue to stir-fry for 2-3 minutes
• or until the eggs are cooked and the mixture is dry. Season
• to taste
• with salt and freshly ground black pepper and stir-fry for two minutes.
• Add the spring onions and stir-fry for 30 seconds.
• To serve
• place a salmon parcel onto each plate and spoon some of the rice alongside. The diner should open their own parcel at the table.