1 head of broccoli
2 salmon fillets, about 200g each
olive oil, for brushing
thumb size piece of ginger, peeled and grated
1 red chilli, finely chopped
zest and juice 2 limes
2 tbsp soy sauce
1 egg white, beaten
2 tbsp sesame seeds, toasted
Heat oven to 220C/fan 200C/ gas 7 and place a large baking tray inside to heat up. Cut the head of broccoli into small florets and discard any large pieces of stalk. With a sharp knife, make three parallel slits in the skin of each fillet.
Tear off 2 pieces of aluminium foil and fold them to make two double thickness pieces, about 40cm square. Brush the middle of each one with olive oil and place half the broccoli florets on each one. Place a salmon fillet on top and sprinkle over the ginger, chilli, lime zest and juice, and splash with soy sauce. Brush the edges of the foil squares with the beaten egg white, then fold them over the fish into an envelope. Seal the edges nice and tightly, being careful not to pierce the foil or this will let the steam and juices escape.
Place the parcels side-by-side on the pre-heated baking tray and bake in the oven for 10-15 mins, depending on the thickness of the salmon. Let them rest for about 5 mins before cutting open the foil, scattering over the sesame seeds and serving. Great with steamed rice or some little boiled potatoes.