4 salmon filets, skinned if preferred
Marinade: Zest and juice of 1 lime
2 tbsp fish sauce
1 red chilli, halved, seeded and finely chopped
2.5cm (1in ) fresh root ginger, peeled and grated
Fresh coriander stems chopped
(keep leaves to serve )
Place the salmon fillets in a shallow dish (non-metallic ). Put the coriander leaves aside. Mix all the other ingredients, pour over fillets and marinade for a few hours in the fridge. Lift the fillets from the marinade and cook under a preheated hot grill for about six minutes on each side or bake on an oiled tray in the oven at 190 °C/Gas 5 for 15 minutes. Serve with chopped coriander leaves and lime wedges.
