2 skinless wild  salmon fillets , 150g each

2 balls stem ginger , cut into small matchsticks, plus 2 tbsp syrup from the jar

2 tbsp dark soy sauce

olive oil

1 garlic clove , sliced

2-3 heads pak choi , or a 235g pack, roughly chopped

sesame oil

250g microwave basmati rice pack


Heat the oven to 200C/fan 180C/gas 6. Put the salmon fillets in the middle of a large square of baking parchment spaced 5cm apart and put in a roasting tin.

Divide the stem ginger between the tops of each fillet and fold up the sides of the parchment ready to seal.

Drizzle 2 tbsp of ginger syrup and 2 tbsp of soy sauce over the fillets and then seal the parcel.

Cook in the oven for 15 minutes or until just cooked through.

Heat a little vegetable oil in a pan. Add the garlic and the white parts of the pak choi to the pan and cook until tender, about 5 minutes.

Add the green pak choy tops and a drizzle of olive oil and cook for a further 2 minutes. Cook the rice following the pack instructions.

Serve the salmon with the pak choy, rice and a drizzle of the juices over the top.