Baked Salmon Parcels

• 4tbsp maple syrup
• Juice of 1 lime
• 1tbsp chopped fresh ginger
• 1tbsp chopped coriander
• 1tbsp chopped dill
• 1/2 red Thai chilli, chopped (or 1/2 a regular red chilli)
• 4 x 170g salmon fillet, skinned and boned
• 1tbsp sesame oil
• 1 red pepper, deseeded and finely sliced
• 8 spring onions, sliced finely
• 4tsp chopped pickled ginger
• Sea salt and freshly ground black pepper

Preheat the oven to 200C/gas mark 6. In a bowl mix the maple syrup, lime juice, fresh ginger, herbs and chilli and put to one side.

Rub the salmon with the sesame oil then season each fillet.

Take four sheets of greaseproof paper and divide the spring onions and red pepper between them, putting them in the centre of the foil. Place each salmon fillet on top and divide the pickled ginger between them. Bring the sides of the paper up and crimp to create an open parcel, pour on the maple mixture, then seal the tops of the parcels.

Place on a baking tray in the oven for 10-15 minutes, or until the salmon is cooked.

Serve the salmon directly from the parcel, so guests get that great aroma when they open up the fish.