A healthy, very tasty dish. Serves 4.
2 balls of stem ginger (and 2 tablespoons of the syrup)
3 garlic cloves
3 tbsp dark soy sauce
finely grated zest orange
Freshly squeezed juice of 1 orange (about 125 ml)
1/2 long red chilli, thinley sliced
4 x 125-150g salmon fillets, skin on
freshly ground black pepper
1.Put the ginger ball on a board and slice it thinly. Pile up the slices from the ball and cut through them them to make thin matchstick strips. Put these into a bowl that’s large enough to hold the salmon and add 2 tbsp of the syrup from the jar.
2. Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
3. Put the salmon in the bowl with the marinade. Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
4. Preheat the oven to 220c (200c fan), Gas 7. Line a small baking tray with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12 – 15 minutes, depending on the thickness of the salmon.
5. Meanwhile prepare the sauce. Pour the marinade into a tiny non stick pan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.
6. Put the salmon fillets on warm plates, carefully lifting off the skin as you go. Spoon the sauce over the salmon and serve with a small portion of rice or new potatoes and some steamed or stir fried vegetables.