2.5 cm (1 inch) piece of fresh root ginger, finely chopped
1 green chilli, deseeded and finely sliced
3 tablespoons chopped coriander leaves
finely grated rind of 1 lime
1 teaspoon vegetable oil
1 tablespoon mirin
2 teaspoons fish sauce
4 chunky salmon fillets, about 125 g (4 oz) each
400 g (13 oz) mixed stir-fry vegetables
Put the ginger, chilli, coriander, lime rind, vegetable oil, mirin and fish sauce into a mini chopper or small food processor bowl and blend to a paste.
Place the salmon fillets in a shallow dish and rub all over with the paste. Set aside to marinate for 10 minutes.
Preheat the oven to 200°C (400°F), Gas Mark 6, and tear off four large sheets of foil and line with baking parchment. Put one-quarter of the stir-fry vegetables in the centre of each piece of baking parchment, then top each heap with a salmon fillet. Scrunch up the sides of the paper-lined foil to form an open parcel, then place on a baking sheet and bake in the oven for 10–12 minutes until the salmon is just cooked through.
Remove from the oven and transfer the parcels to serving plates. Serve with steamed rice on the side, if liked.