2 wild salmon steaks

1cm piece root ginger , grated

2 spring onions , finely sliced

soy sauce , to season

chilli oil, to season

a handful of coriander leaves, to serve

basmati rice , steamed, to serve



Heat the oven to 200C/fan 180C/gas 6. Put each salmon steak in the middle of a piece of baking parchment or foil.

Put some ginger and spring onion on top of each and then add a few drops of soy sauce and chilli oil.

Fold the parchment into parcels around the fish, put on a baking sheet and cook in the oven for 10 minutes.

Open the parcels, sprinkle over some coriander and serve with rice.