The sweet, Asian flavours in this light dish make it ideal for a quick lunch
Prep:5 mins
Serves 4
4 x 140g/5oz salmon fillets2 tsp sunflower oilsmall knob of root ginger, peeled and grated1 mild red chilli, finely sliced (deseed if you want less heat)bunch spring onions, finely sliced1 ½ tbsp sweet soy sauce¼ tsp sugar1 x 20g pack coriander, leaves only chopped
STEP 1Heat 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.STEP 2Heat 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.
