- Preheat the oven to 200c, gas mark 6. Brush 4 large squares of baking parchment with some of the oil and place a salmon fillet in the middle of each one.
- Toss together the ginger, pak choi, carrots and mushrooms with the stir-fry sauce and the remaining oil.
- Arrange over the salmon and fold in the baking parchment to make loose parcels. Place on a baking sheet and bake for 12–15 minutes until the salmon is cooked through.
- Open the parcels and serve with steamed Jasmine rice.
Serve with: try a delicious, crisp and aromatic Pinot Blanc from Alsace to complement these flavours perfectly. Beblenheim PinotBlanc Reserve 2009 Alsace, France.
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You can substitute 2 tbsp soy sauce and a chopped red chilli instead of the stir-fry sauce for an even simpler alternative
1 tbsp rapeseed oil 4 Waitrose Organic Scottish Salmon Fillets, skinned 1.5cm piece fresh root ginger, peeled and shredded 235g pack pak choi, sliced 100g Chantenay carrots, halved lengthways 100g chestnut mushrooms, sliced 120g sachet Blue Dragon Sweet Soy & Roasted Red Chilli Stir Fry Sauce
Time: 20 minutes Serves: 4 Nutrition: n/a