Ingredients

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2 tbsp low-salt soy sauce

1 tbsp clear honey

3 garlic clove, finely chopped

2 tbsp teriyaki sauce

2 tbsp coconut milk

1 tsp chilli oil

2 medium size salmon fillets

Half red pepper

Half yellow pepper

1 tbsp ginger minced

Packet Coconut rice

Tbsp fresh Coriander

Sliced spring onions

Toasted sesame seeds

Cooked coconut rice

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Method

1. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, chilli oil, garlic and teriyaki and coconut milk and set aside.

2. Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.

3. Fill your parcels. Place peppers and minced garlic, ginger, and chopped spring onions on each one, then sit a salmon fillet on top.

4. Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, season with salt and pepper, then scatter over sesame seeds.

5. Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.

6. Cook the parcels. Heat oven to 200C/180C fan/gas 6 and cook in oven for 15-20 minutes. Serve each parcel on a plate, and let each person open it themselves. Serve with Tilda coconut rice, spring onions, sesame seeds, and a drizzle of chilli oil.