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.