Salmon En Papillotte

Preheat the oven to 200°C/Gas Mark 7. In a small bowl, mix together the sunflower oil, sesame oil, garlic, soy sauce, and honey.

Take two large pieces of baking parchment, fold each one in half, and cut into a semi-circle. Unfold and place on a baking tray.

Place a salmon fillet, skin side down, inside each of the parchment circles, sitting them on the fold line.

Arrange the red pepper, baby corn and carrot around the salmon fillets. Scrunch up the edges of the parchment circles a little (so the sauce doesn’t run out) and spoon the soy mixture over the salmon fillets, then arrange the sliced chilli on top.

Bring the four corners of the parchment paper together and fold them over several times, then twist so the paper is completely sealed. Make sure there are no gaps for the sauce to escape from.

Place the baking tray in the oven and cook for 18 minutes, until the salmon is tender.

Open up the parcels carefully (steam will escape) and sprinkle over the sliced spring onion and sesame seeds and nestle in a couple of lime wedges.

Serve the salmon, still in the paper, with rice. There will be some lovely flavourful liquid in the parcels, which tastes delicious, poured straight over the rice.