INGREDIENTS

INSTRUCTIONS

FOR THE DRESSING
FOR THE RICE
Preheat oven to 220c/425f/Gas 7.
1 Sit a large square of greaseproof paper on top of the same sized square
of foil. Fold in half and cut out a half heart which, when opened forms a
heart-shape large enough to comfortably enclose the fish and flavourings.
2 Slice one lime thinly and slice the ginger. Arrange, overlapping on the
paper. Bruise the lemon grass with a knife, twist to release the juices and
lay on top of the lemons and ginger.
3 Place the salmon steak on top and pour over the wine and oil. Season well
and add the lime leaves. Fold the paper over and roll up the edges like a
Cornish pastie to seal.
4 Place on a baking sheet and bake for about 10 minutes until the parcels
puff up and the salmon is cooked.
5 For the Rice: Put the saffron and creamed coconut in a blender with a
good pinch of salt, chilli and boiled water. Stir until coconut dissolves.
6 Melt the butter in a medium sized pan and add the rice. Pour in the
saffron coconut milk. Bring to the boil, cover the pan tightly and reduce
the heat. Simmer for eight minutes.
7 For the Dressing: Finely chop the spring onions and coriander. Heat the
oil in a small frying pan, add the spring onion and garlic and cook for a
minute. Remove from the heat and squeeze in the juice from the remaining
lime.
8 Remove the salmon from the oven and open up the parcels. Remove the
salmon onto a side plate and pour the liquid from the parcel into the
spring onion mixture in the small frying pan. Heat together for a minute.
9 Remove the rice from the heat and spoon an amount onto a serving plate.
Place the salmon on top and pour over the dressing from the pan. Garnish
with the extra coriander.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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