4 x 140g/5oz wild salmon fillets
2 tsp sunflower oil
small knob of root ginger , peeled and grated
1 mild red chilli , finely sliced (deseed if you want less heat)
bunch spring onions , finely sliced
1½ tbsp sweet soy sauce
¼ tsp sugar
1 x 20g pack coriander , leaves only chopped
Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre.
Cover and set aside.
Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins.
Stir in the soy, sugar and a splash of water, then take off the heat.
Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.