Ingredients (Serves 4)
4 boneless salmon fillet portions.
Several sprigs of fresh coriander, to garnish.
For the marinade.
2 tbsps Japanese soy sauce (OK, Chinese will do!)
3 tbsps grape seed or other oil.
2 level tbsps soft brown sugar.
Juice of 1 lemon.
1 tsp grated fresh ginger.
1 clove garlic, peeled and very finely chopped.
Freshly ground pepper.
Arrange the salmon pieces in one layer in a shallow dish, skin side down.
In a mixing bowl, combine the soy sauce, oil, brown sugar, lemon juice, ginger, garlic, & season with the black pepper, to taste.
Pour over the salmon, turn the pieces to coat and leave to marinade in the fridge, covered, for at least 4 hours.
Heat the oven to 180C/Fan Oven 160C/350F/Gas Mark 4.
Lift the salmon pieces from the marinade and transfer to a baking dish, skin side down.
Stir up the marinade and strain it over the fish.
Bake for 20 minutes or less, depending on how cooked you like your salmon.