Instructions: 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.

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