ترياكي السلمون المشوي‎-‎مطبخ قودي

1
Preheat the oven to 200C. Make 4 x 30cm squares using greaseproof baking paper. Brush with oil. Divide the sliced
spring onions, ginger and lime among the squares and top with the salmon fillets. Brush the fillets with the teriyaki. Surround the fish with the sugar snaps and asparagus.
2
Fold up the sides of the squares and form into parcels. Pour in the stock then secure the parcels. Place on a baking sheet. Bake for 15 minutes or until the salmon is cooked and the vegetables are tender.
3
While the fish cooks, make the rice. Put the coconut milk, rice, lemongrass and a pinch of salt in a medium saucepan. Fill the coconut milk tin with boiling water and add to the rice. Bring to the boil, cover with a lid and cook for 8 minutes, stirring occasionally. Remove from the heat and keep covered until ready to serve.
4
Garnish the salmon with the sesame seeds and chillies, if you like, and serve with the rice.

ترياكي السلمون المشوي