4 x 75g/3oz salmon fillets, trimmed, skinned and pin boned
3 tbsp sunflower oil
1 small red onion finely chopped
1 large red chilli, peeled and chopped
thumb sized piece fresh root ginger, peeled and sliced into slivers
2 garlic cloves, finely chopped
1 piece lemon grass, sliced finely
½ tsp sesame oil, plus extra for drizzling
½ bunch coriander, chopped
1 x 250g pack filo pastry
75g/3oz butter, melted
1 lemon, juice only
salt and freshly ground black pepper
3 tbsp sunflower oil
1 tsp finely chopped garlic
1 tsp finely chopped ginger
320g/11oz tenderstem broccoli, ends trimmed
150g/5½oz sugar-snap peas
100g/3½oz baby asparagus, ends trimmed
1 lemon, finely sliced
1 red chilli, finely sliced
pinch flaked sea salt, crushed in the pinch
1 tsp cumin seeds
1 tsp black onion seeds
1 tsp sesame seeds
½ tsp sesame oil
Preheat an oven to 190C/375F/Gas 5.
For the stuffing, heat the oil in a frying pan over a low to medium heat.
Fry the onion, chilli, ginger, garlic, lime zest, and lemon grass gently for about five minutes. Remove the stuffing from the heat and set aside to cool. Once cooled add lime juice, sesame oil, coriander and season well with salt and freshly ground black pepper.
You will need two half sheets of filo pastry per piece of salmon. Put down one half sheet and brush with melted butter. Place the other half sheet on top and brush with butter. Repeat for the four pieces of salmon.
Season the salmon with salt and freshly ground black pepper. Sprinkle some of the stuffing in the centre of each pastry. Place the salmon on top and sprinkle more stuffing over. Squeeze some lemon juice over the fish and carefully drizzle with sesame oil. Wrap up the parcel remembering to butter where the pastry touches. Put onto a baking sheet. (At this point you can chill the fish until ready to bake).
Bake the salmon for about 12-14 minutes making sure the pastry is golden-brown.
For the coriander dressing, blend all the ingredients together, and season to taste.
For the green stir fry, heat the oil until it is shimmering hot.
Add the garlic, cashews and ginger to the hot pan. Stir once and then add the vegetables. Stir and fry keeping it as hot as you can, for one minute then add the lemon, chilli, salt and the seeds. Fry for another minute or perhaps a little more until the vegetables are hot through and just off raw. Remove from the heat and pour over the sesame oil and set aside.
For the coconut rice, fill a medium pan half way up with water and add the salt. Bring to the boil. Add the rice and stir once. Add 200ml/7fl oz of the coconut milk and leave to boil for 7-8 minutes. Check that the rice is just done. Drain the rice and put it back in the pan. Cover with a tea towel to steam for two minutes. Add the remaining coconut milk, spring onions and lime zest and juice and gently stir (stir for only a short time as otherwise the rice may become sticky). Place in a ring and garnish with coconut flakes
Serve and garnish the plates with micro herbs and coriander.
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