Ingredients

4 salmon fillets⁠

Marinade

130g light soya sauce

1 tbsp runny honey⁠

1 tbsp of sesame oil

20g ginger, grated

3 lime leaves, finely chopped

1 lemongrass stalk, finely chopped

1 garlic clove, crushed

1 lime (juiced)

1 red chilli, seeds removed and finely chopped

1 bunch coriander, stalks finely chopped (save the leaves for decoration)

Method

1. Mix the marinade ingredients, then pour over the salmon (skin side up) in an ovenproof dish. Leave for about 40 mins (in the fridge) for the flavours in infuse.

2. Turn the salmon over, then roast in the oven (200 degrees C, conventional) for 10 minutes.⁠

3. Remove from the oven, baste with the juices and turn on the grill to high. Grill the salmon for a couple of minutes until it starts to caramelise.⁠

4. Test the salmon for 'doneness' by gently pressing the flesh. If it breaks into clean flakes it's cooked (alternatively test with a digital thermometer: 135 degrees F /57 degrees C).⁠

5. Sprinkle with the coriander leaves, extra chili and squeeze over more lime juice.⁠

   Serves 4