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Serves: 4

Ingredients

  • 750g new potatoes, such as Charlotte
  • 150ml coconut cream
  • 1 red chilli, deseeded and 
finely chopped
  • ½ stalk lemongrass, very 
finely chopped
  • 2.5cm piece root ginger, grated
  • grated zest and juice of ½ lime
  • 2 tbsp finely chopped coriander
  • a little oil for brushing
  • 150g asparagus, in short lengths
  • 1 x 160g pack fresh peas
  • 150g frozen soya beans or shelled broad beans
  • 4 skinless salmon fillets

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Cut the new potatoes into slices around the thickness of a £1 coin. Add to a large pan of boiling salted water, return to the boil and cook for 8 minutes or until just tender. Drain and refresh in cold water.
  3. Meanwhile, mix the coconut cream together with the chilli, lemongrass, ginger, lime zest and juice, the coriander and seasoning. Set aside.
  4. Prepare 4 rectangles of baking paper or foil measuring about 30 x 40cm. Lightly brush each one with oil.
  5. Divide the potatoes between the rectangles, placing them in the centre of each sheet. Scatter the asparagus, peas and beans on top of the potatoes then lay a salmon fillet on each one. Season, then spoon a quarter of the Thai coconut dressing on top.
  6. Scrunch up the parcels to seal, making sure that there is still some room inside.
  7. Place the parcels on a baking tray and bake for 17-20 minutes. Open carefully to release the fragrant steam and serve straight away.
 

About the author

Stephanie Brooks