- STEP 1
Place the salmon fillets in a tin or ovenproof dish and drizzle generously with the light soy sauce and toasted sesame oil.
- STEP 2
Slice the preserved ginger thinly and place three slices on top of each fillet, then spoon a teaspoon of syrup from the jar over each.
- STEP 3
Add a generous slug each of dry sherry and white wine. Sprinkle over the capers and a good grinding of black pepper. Sprinkle lightly with dried tarragon or a few fresh tarragon leaves.
- STEP 4
Cover with foil and bake in the oven at 160 fan for 20 - 25 minutes depending on the thickness of the salmon fillets.
- STEP 5
Garnish with fresh watercress leaves to serve.
