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.