Roasted Wild Alaskan Salmon in a soy, sesame and ginger marinade on top of chillies, fennel, pak choi and mushroom. With a coriander and radish salad.

• 2 Wild Salmon Fillets
• 1 Large head Pak Choi
• 1 Large Fennel Bul
• 10 English Mushrooms
• 1 Inch Ginger
• 1 Red (medium hot) Chilli
• 1 Tbsp Rapeseed Oil
• 1 Tbsp Sesame Oil
• 1 Tbsp Dark Soy
• 1 Tbsp Light Soy
• 1/2 Tbsp Rice Wine Vinegar
• 2 Tbsp finely chopped coriander
• 8 Radishes
• Pinch of sea salt
• Handful toasted sesame seeds (optional)
• 2 tsp Lime Juice (optional)

Cut the ginger into small batons and slice the chilli mix with the sesame oil, both soys, rice wine vinegar and half the chopped coriander. Marinade in the fridge for hour and a half then remove for 30 minutes before cooking. Remove the seeds from the chilli if your preference is not too spicy, if you like no spice at all remove the chilli from the recipe.

Cut the fennel into thin slices, separate and wash the pak choi, slice the mushrooms and mix with the rapeseed oil and a tiny pinch of salt.  Roast in the oven at 200 degrees for 15 minutes stirring halfway through. Place the marinated salmon on top and pour the remaining marinade over everything. Cook for 12 – 15 minutes until salmon is cooked through.

Mix the radishes, remaining coriander and a squeeze of lime juice. Split the veg between two bowls, place the salmon on top, sprinkle with sesame seeds and split the juices of the roasting dish over each salmon.