Preheat oven to 220c/425f/Gas 7. 1 Sit a large square of greaseproof paper on top of the same sized square of foil. Fold in half and cut out a half heart which, when opened forms a heart-shape large enough to comfortably enclose the fish and flavourings. 2 Slice one lime thinly and slice the ginger. Arrange, overlapping on the paper. Bruise the lemon grass with a knife, twist to release the juices and lay on top of the lemons and ginger. 3 Place the salmon steak on top and pour over the wine and oil. Season well and add the lime leaves. Fold the paper over and roll up the edges like a Cornish pastie to seal. 4 Place on a baking sheet and bake for about 10 minutes until the parcels puff up and the salmon is cooked. 5 For the Rice: Put the saffron and creamed coconut in a blender with a good pinch of salt, chilli and boiled water. Stir until coconut dissolves. 6 Melt the butter in a medium sized pan and add the rice. Pour in the saffron coconut milk. Bring to the boil, cover the pan tightly and reduce the heat. Simmer for eight minutes. 7 For the Dressing: Finely chop the spring onions and coriander. Heat the oil in a small frying pan, add the spring onion and garlic and cook for a minute. Remove from the heat and squeeze in the juice from the remaining lime. 8 Remove the salmon from the oven and open up the parcels. Remove the salmon onto a side plate and pour the liquid from the parcel into the spring onion mixture in the small frying pan. Heat together for a minute. 9 Remove the rice from the heat and spoon an amount onto a serving plate. Place the salmon on top and pour over the dressing from the pan. Garnish with the extra coriander. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 265 (76%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 26.9mg||8 %|
|Sodium 164.5mg||6 %|
|Potassium 430.9mg||11 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 21.9g|
|Protein 3.5g||5 %|
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Calories per serving: 349
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