I took a thumb sized piece of root ginger (peeled and roughly chopped), 2 cloves of garlic, the juice of a lime, a handful of fresh coriander and a glug each of soy sauce, fish sauce and sesame oil. I blended these all together in a mini-food processor to make my marinade.
I then spread the marinade over 2 salmon fillets, wrapped in foil (like a loose parcel but sealed all around) and left in the fridge for a couple of hours until I wanted to cook it. The flavours are strong so you could just cook it straight away.
When I wanted to cook my salmon, it was all ready in its foil parcel, so I just popped it straight into my preheated oven (170 degrees Celsius for our fan oven, add 10 degrees for non-fan) for 25-30 minutes.
I served the salmon with brown rice and spring onions, fine beans and cherry tomatoes. Drizzle the juices from your fish over the rice; it makes a delicious gravy.
I'm linking up with Tasty Tuesday: