Salmon Parcels

Serves 2 hungry crossfitters:

Ingredients
2 salmon fillet portions, skinned
2 yellow peppers, sliced
2 small fennel bulbs, sliced
2 medium leeks. sliced
Knob of fresh root ginger, cut into matchsticks
1 red chilli, sliced
Fresh chives
Black pepper
1 Tbsp olive oil
2 Tsp soy sauce
Toasted sesame oil (optional, to taste)

You will also need some tin foil to make the parcels in which the fish and veg steam and cook in their own juices. This cooking method really keeps the fish moist, sometimes salmon can be over cooked and can taste like a leathery old flip flop!!

1) Heat the olive oil in a large frying pan and gently cook the peppers, fennel and ginger for 5 mins or so. Then add the leeks and chilli and continue to cook for another 3 0r 4 mins. You want the veg softened but not browned. Snip in a handful of chives, (scissors are easier than chopping with a knife) and add the soy sauce. Mix, and take off the heat.
2) Preheat oven to 180C and make two tin foil envelopes. To make an envelope, take a big piece of foil, fold in half and then fold one of the remaining three open sides closed.
3) Divide the veg mixture between the two parcels, top with the salmon fillets, and season with a few more chives and black pepper.
4) Fold over the remaining two edges of the envelope, making sure that the parcel is well sealed around all edges. Place the parcels on a baking tray and pop in the oven for about 15 mins.
5) When ready, cut the parcels open and if using, drizzle with a little sesame oil. This is best eaten straight from the parcel...don't bother trying to serve onto a plate.