Asian Salmon Wrapped in Parchment on Rice and Pak Choi

Ingredients

• 500 g pak choi
• 1 red chili pepper
• 1 handful coriander (5 g)
• 4 Spring Onions
• 4 Salmon fillets (about 125 g each)
• 2 packs reis-fit (Express Basmati Rice)
• 4 tbsp sesame oil
• iodized salt (with fluoride)
• Pepper
• 1 Organic lemon
• 40 g pine nuts

Instructions

1. 1.

   Clean, wash pak choi and separate into individual leaves; cut the leaves diagonally into strips. Halve the chili pepper lengthwise, remove seeds, wash and chop. Wash coriander, shake dry and pluck the leaves. Clean spring onions, wash and slice into rings. Rinse salmon fillets and pat dry. Then cut 4 large squares (about 35 x 40 cm) from parchment paper and set aside.

2. 2.

   Loosen rice by gently pressing the packs, tear open the packs and mix the rice with 2 tbsp water and 2 tbsp oil. Spread the rice onto the 4 parchment squares. Distribute pak choi, chili pepper and spring onions over the rice and place one fillet on each. Season with salt and pepper. Then seal each packet on both sides like a candy with kitchen twine and place the packets on a baking tray. Bake salmon in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 15–20 minutes.

3. 3.

   Meanwhile rinse lemon hot and cut into wedges. Toast pine nuts in a hot pan without fat over medium heat for 3 minutes. To serve, remove the packets from the oven, place on plates, open the parchment and arrange salmon with lemon wedges, pine nuts and coriander leaves.