Baked Salmon Parcels
Pre-heat oven to 180 degrees
Remove leaves from coriander stems and roughly chop. Peel and slice ginger into thin matchsticks, de-seed and finely chop chill, slice spring onions on diagonal.
Mix together lime juice, sesame oil, fish sauce and sugar.
Cut 30cm by 40cm piece of parchment paper. Fold in half lengthways and then cut into heart. Place fish skin side down and top with coriander, chilli, ginger and spring onions. Pour over liquid. Scrimp together the edges of the parchment paper until sealed.
Place on a tray in the oven and bake for 15 to 20 minutes depending on how rare you prefer your salmon.
Serve on a bed of steamed Asian greens