Salmon parcels

INGREDIENTS

For the dressing

1 Lebanese cucumber, cut into long matchsticks

1 spring onion, thinly sliced

1 small carrot, peeled, cut into long matchsticks

2 tbsp lemon juice

Salt and pepper to taste

For the marinade

1/3 cup teriyaki sauce

2 tbsp honey

2 tbsp sesame oil

2 garlic cloves, crushed

For the parcels

1 cup cold cooked rice

4 skinless Salmon fillets

1 cup peeled edamame

METHOD

Pre-heat the oven to 220C

Combine the dressing ingredients 8n a small bowl and place in the fridge.

Combine the marinade ingredients in a large bowl and whisk to a sauce. Add in the salmon, making sure all the pieces are coated. Cover and place in the fridge for 30+ mins.

Using a small bowl, arrange 4 circles of rice on 4 pieces of baking paper. Place one piece of salmon on each of the rice circles. Arrange the edamame along one side of the rice. Drizzle a little of the remaining marinade over the fish pieces.

Fold each price of baking paper to enclose the fish and rice, then place each parcel on an individual piece of tin foil and fold that to hold the parcels together.

Arrange the parcels on a baking tray and place in the oven for 20 to 40ins depending on the size and thickness of the fish.  Remove from the oven and allow to cool for 5 minutes before placing each parcel on a plate.

To serve, open the parcel on the plate and top with the matchstick dressing.