- ½ a green cabbage
- A head of broccoli
- 2 shallots
- A thumb of ginger
- 1 lime
- 1 tbsp tamari
- 1 tbsp brown rice wine vinegar
- 1 tsp Chinese 5 spice powder
- 2 salmon fillets
- 1 tsp sesame seeds
- Large pan
- Small bowl
- Greaseproof paper
- Baking tray
- Frying pan
Heat your oven to 180°C/Fan 160°C/Gas 4. Halve the cabbage. Take one half and chop it into quarters. Slice out the thick cores. Finely shred the leaves. Pop them in a colander and rinse them.
Trim the end off the broccoli. Break the broccoli into florets. Weight out 325g of the florets and stalks. Finely slice them. Pop the broccoli and cabbage in a pan. Cover with hot water from the kettle. Simmer for 3 mins.
Peel and finely slice the shallots. Peel and finely slice the ginger into matchsticks. Grate or pare the zest off the lime. Juice it. Pop the juice to one side.
Measure out 1 tbsp of the tamari and the vinegar. Pour into a small bowl. Add 1 tsp of the Chinese 5 spice powder and the lime zest. Stir to mix together.
Drain the veg. Tip them back into the pan. Add the shallots and ginger. Add the tamari dressing. Stir to mix.
Tear 2 large rectangles off a roll of greaseproof paper, around 50-60 cm long. Divide the veg between the two sheets. Pop a salmon fillet on each pile of veg.
Bring the short ends of the parcels up to meet each other. Fold them over and down to make a parcel. Fold the sides in to make parcels, tucking them underneath the salmon. Pop on a baking tray. Bake for 15 mins till the salmon is cooked.
Warm a dry frying pan over a medium heat. Measure out 1 tsp of the sesame seeds. Add to the pan. Stir and fry for 1 min till golden. Open up the salmon parcels – the salmon should be pink and opaque. Sprinkle over the sesame seeds and lime juice to serve.