2cmpiece of Fresh ginger pulled and finely chopped
40gSpring onion finely chopped
Juice of 1 lime
Salt and pepper to season
For the dressing
1tbspsoy saucefor gluten free recipe check soy sauce is a gluten free version
Juice of half a lime
Sliced red chilli and coriander leaves for topping
Pre heat the oven to 180 degrees
In a large bowl mix together the shredded cabbage, asparagus, red onion, sugar snaps, chilli, ginger, spring onion, caraway seeds, onion seeds, lime juice and oil. Season.
Cut off two large pieces of greaseproof paper. Fold each in half and then cut a semi circle out of each, ensuring the folded edge runs along the straight edge of the semi circle. This will make to folded circles.
Place the circles flat on a work surface and spoon the cabbage mixture onto one side of each circle. Place a salmon fillet on the top of this, along with the skins of the lime.
Next fold the paper over the salmon and cabbage and seal by folding the edges over.
Place the sealed paper packages onto a baking tray and bake in the oven for 18 minutes.
Whilst the paper packages are cooking make the dressing. In a small jug mix the honey, soy sauce, olive oil and lime juice. Pour into a small bowl ready for serving.
After 18 minutes, remove the fish from the oven. Transfer each package onto a plate and serve.
Open up your package, spoon over the dressing and top with fresh sliced chilli and coriander leaves - enjoy!