Serves: 4 Prep: 15min Cook: 20min
3cm ginger fresh
2 cloves garlic
1 onion, small
1 chilli, chopped
1tbsp olive oil
4 salmon fillets, 180g each
Chinese five spice to taste
Peel the ginger, garlic and onion. Chop and put in a blender with the chilli, tamari and limes, blitz to a liquidy consistency.
Taste test to check the balance of sweet and salty, then put into a ceramic casserole dish.
Put the olive oil into the mixture then place the salmon, skin side up, in the dish.
Sprinkle the five spice and cracked black pepper over the skin and pop in the oven, top shelf, for 18 minutes, or until cooked through.