Put each salmon fillet onto a large rectangular piece of parchment paper. The salmon pieces I had were all long and skinny, so I was able to sandwich or fold them over, stuffed with a couple of basil leaves, some coriander and a slice of lime.
Splash with a few generous drops of olive oil, a bit more lime juice and season well. Wrap up and secure loosely with string.
These will be grand for a few hours left in the fridge. When ready to cook, take them out so they get to room temperature and place in a roasting tin.
Splash the parcels randomly with some water (about 3-4 tablespoons) and bake at about 190°C for about ten – fifteen minutes.
I was happy with mine after about ten minutes, mainly because I liked the fact that they were not fully cooked in the middle. But please, This is up to you so open one up, pull it slightly apart and you’ll know quite quickly how well done they are. But remember that if they are nearly done, they will keep on cooking in their parcels. Either way, they remain moist so even if you cook them to Timbuktu, they will still be delicious. Let people open up their parcels and empty into a bowl or onto a plate with the rice and the hot and fiery salsa.