Ingredients
6 tbsps soy sauce
3 tbsps honey
Juice of 1 lime
1 tsp sesame oil
4 garlic cloves, roughly chopped
20g fresh ginger, 10g roughly cut smallish, 10g cut into fine matchsticks
500g salmon fillet, skin off (you can have 4x 120g individual portions if easier)
4 tbsps flavourless oil

Method
In a non-metallic bowl which will just fit in the salmon, mix together the soy, honey, lime and sesame oil.  Once mixed, add the garlic and roughly cut ginger.  Put the Salmon in, skin side up.  Cover the bowl with clingfilm and put to one side.  If you can, every half an hour or so, turn over the salmon.  If you can't, don't worry too much.

When you are ready to cook, preheat the oven to 180c.

Heat the oil in a wok over a medium high and when hot, add the ginger matchsticks and fry until golden - this will literally only take 1 minute.  Drain on kitchen towel.

Take the salmon out of the marinade and remove any garlic or ginger that might be clinging to it.

Put the salmon into the wok and cook without disturbing for around 5 minutes until dark golden.  Turn and put into the oven for 10 minutes.

In a small saucepan, strain the marinade and then bring to the boil, reduce the heat and warm through as the salmon finishes off.  To serve, put the salmon on to noodles or rice, drizzle over the sauce and top with the ginger.