Zingy Salmon En Papillote With Vegetable Rice

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 20-25 min or until it's tender with a slight bite

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine the chopped ginger, mirin, toasted sesame oil, rice vinegar, soy sauce, chilli flakes (can't handle the heat? Go easy!), and 1/2 tsp [3/4 tsp] [1 tsp] sugar in a bowl and give it a good mix – this is your zingy marinade

Cut 2 A3 size sheets of baking paper (or tin foil) per person

Lay your salmon fillet[s] in between 2 sheets (doubling it up prevents any leakages!) and add the parcel[s] to a baking tray

Spoon the zingy marinade over each fillet evenly

Tip: Cooking for 3 or more? Do this in batches!

Scrunch the edges of the baking paper together around the salmon to form a sealed parcel[s]

Put the baking tray[s] in the oven for 15 min or until cooked through – this is your zingy salmon en papillote

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s] finely

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Once the rice is nearly tender, add the chopped garlic and your sweet pea pods to the same pot

Cook for a further 5 min before draining everything

Once drained, season lightly with salt and pepper and stir through the carrot ribbons until they've softened slightly – this is your vegetable rice