Prepare in 10 minutes
Cook in 12–15 minutes
1 inch piece fresh root ginger, peeled and cut into thin matchsticks
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine vinegar
1 teaspoon toasted sesame oil
1 carrot, peeled, ends trimmed and halved crosswise
1 zucchini, ends trimmed and halved crosswise
4 spring onions, thinly sliced
2 skinless salmon fillets, about 7 oz. each
2 teaspoons sesame seeds, toasted steamed rice, to serve
In a small bowl, mix together the ginger, soy sauce, rice wine vinegar and sesame oil to make a sauce.
Using a spiralizer fitted with a 1/8 inch spaghetti blade, spiralize the carrot and zucchini.
Place 9 inch squares of baking paper on a large baking sheet. Divide the spiralized vegetables and the spring onions between the 2 sheets of baking paper and then place a salmon fillet on top of each pile of vegetables. Spoon over the sauce and then sprinkle with the sesame seeds. Fold over the paper to seal the parcel.
Place the parcels on a baking sheet and bake in a preheated oven, 400°F, Gas Mark 6, for 12–15 minutes, until the salmon is opaque and the fish flakes easily. Transfer the parcels to plates, carefully open up the parcels and serve with steamed rice.