This recipe was presented by Rozanne Stevens from the Cooks Academy in Dublin on the "Today with Pat Kenny" radio show on 4th April 2008.
4 fillets of Irish salmon, skinned and boned
4 tsp grated fresh ginger
8 scallions, chopped, including some of the green
Salt and pepper
Drizzle of white wine or lemon juice
4 squares of parchment paper
- Lay the salmon on the parchment paper square.
- Season with salt and pepper, spread on some grated ginger, sprinkle over scallions. Drizzle with white wine or lemon juice.
- Bake for 10 minutes at 180°C.