ASDA part of the Wal-Mart family

• 1tbsp olive oil
• 25g pack fresh coriander, chopped
• 1 small onion, finely chopped
• 2 sticks lemongrass, bruised, outer leaves removed and finely chopped
• 1 red chilli, deseeded and finely chopped
• 2cm piece ginger, peeled and finely chopped
• 100g ready to eat apricots, chopped
• Juice and zest of 2 limes
• 1 medium-sized egg, beaten
• 250g fresh white breadcrumbs
• 2.5kg whole salmon, filleted
• 5tbsp white wine

1 Heat the oven to 200C/180C Fan/Gas 6. Lightly oil a large sheet of foil. Mix together the coriander, onion, lemongrass, chilli, ginger, apricots, lime zest and juice, egg and breadcrumbs. Season well.

2 Place one salmon fillet, skin-side down, on the oiled foil. Spread the stuffing over the fillet. Place the second fillet, skin-side up, on top. Tie in several places with fine string. Brush the skin with oil and sprinkle with sea salt.

3 Pour the wine and water around the fish. Wrap the foil around the salmon to make a loose parcel and bake in the oven for 40 minutes. Open the foil and return the fish to the oven for a further 10 minutes. When cooked, the skin should pull away easily and the flesh will look opaque.