• 2 salmon fillets
  • light soy sauce
  • 2 small pieces preserved ginger in syrup
  • 1 teaspoon capers
  • Toasted sesame oil
  • Dry sherry
  • Dry white wine
  • Black pepper
  • Fresh or dried tarragon
  • Watercress leaves to serve


  • 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.

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