4 six-ounce pieces of salmon fillet
1 Small Can water chestnuts
1 carrot — finely julienned
1/2 red onion — finely sliced
1 Tablespoon grated ginger
1 Piece chopped lemongrass
2 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons chopped cilantro
1 Tablespoon butter
Salt and pepper — to taste
Cut 4 pieces of aluminum foil, each 12 inches by 12 inches. Place one salmon fillet in the middle of each sheet of foil. Top each salmon with a mixture of chestnuts, carrots, onions, ginger, and lemongrass. Sprinkle with soy sauce, sesame oil, and cilantro. Top with butter, fold the pockets and bake for 12 minutes in a 350 degree oven. Cut the pockets open and serve immediately.