1. Place a pot over medium heat and add the olive oil. Sauté the shallots and ginger lightly until fragrant. Add the brown rice and stir well so it becomes glossy.
2. Add the water, season with salt and pepper, and stir. Once it begins to boil, reduce heat, cover the pot, and let the rice simmer until the liquid is absorbed and the rice is tender. Remove from heat and let the rice rest, covered, for a few minutes.
3. Bring a pot of water to high heat and blanch the cabbages for 15–20 seconds. Remove and transfer them to a bowl of ice water to stop the cooking.
4. Cut the salmon fillets into pieces of approximately 230–250g each and marinate them with olive oil and the fish spice mix.
5. Cut large pieces of baking paper and place 3–4 tablespoons of rice on each. Top with the salmon fillets and vegetables. Fold the baking paper like a parcel and bake in a preheated oven at 200°C (392°F) for 20 minutes.
6. Meanwhile, cut the apple into thin sticks and the chili into thin slices.
7. Open the baking paper with scissor and serve the salmon parcels with the apple sticks and chili on top.

Kali Orexi! 

*This recipe item is not found in foodhaus shop