Thai-flavoured salmon parcels
- 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
- Preheat the oven to 200°C, fan 180°C, gas 6.
- 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.
- Meanwhile, mix the coconut cream together with the chilli, lemongrass, ginger, lime zest and juice, the coriander and seasoning. Set aside.
- Prepare 4 rectangles of baking paper or foil measuring about 30 x 40cm. Lightly brush each one with oil.
- 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.
- Scrunch up the parcels to seal, making sure that there is still some room inside.
- Place the parcels on a baking tray and bake for 17-20 minutes. Open carefully to release the fragrant steam and serve straight away.