Patrani salmon parcel with coconut-coriander chutney

Ingredients

For 1 serving

• Salmon fillet120 g
• Cilantro15 g
• Mint5 g
• Desiccated coconut10 g
• Garlic1 clove
• Chili pepper0.5
• Lime juice1 tablespoon
• Basmati rice60 g
• Zucchini150 g
• Saltto taste

Contains: fish,

Method

1. Preheat a conventional oven to 200 °C. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile blend the fresh coriander, mint, desiccated coconut, garlic, chilli, lime juice and a pinch of salt with a couple of spoonfuls of water to a thick green chutney.
3. Trim the courgettes and slice them into thin rounds. Lay out a sheet of baking paper, place the courgettes in the centre with a pinch of salt and put the salmon fillet on top, spread all over with the chutney.
4. Close the parcel, folding the edges tightly, put it on a tray and bake for 15 minutes, until the salmon is opaque and flakes in the centre.
5. Open the parcel at the table, minding the steam, and serve with the rice.