Salmon’s rich taste works so well with South-East Asian spices, and buying a whole side is an excellent way to cater for a bigger group – you can marinate the dish the day before cooking
- 2 lemongrass stalks, tough outer layer removed, stalks bashed and finely chopped
- 4 x 5cm (2in) pieces root ginger, peeled and sliced
- 3tbsp soy sauce
- 1tbsp Thai fish sauce
- 1tbsp rice vinegar
- 1tbsp sweet chilli sauce
- 1 whole side salmon
- handful roughly chopped coriander, lime wedges and teriyaki sauce (from supermarkets), to serve
Combine the lemongrass, ginger, soy sauce, fish sauce, rice vinegar and chilli sauce, stir and pour over the salmon, encased in foil to form a boat. Marinate in the fridge for at least 2 hours or up to overnight.
Heat the oven to 220C, 200C fan, 425F, gas 7. Bake the salmon in the centre of the oven for 20 to 25 minutes until it is cooked through but not too flaky. Scatter with coriander and serve immediately with lime wedges and the teriyaki sauce to spoon over it, or allow the salmon to cool to room temperature before garnishing. Serve with boiled egg noodles, drizzled in sesame oil.