2 tbsp of syrup from the ginger
3 cloves garlic
3 tbsp dark soy sauce
finely grated zest of ½ an orange
freshly squeezed juice of 1 orange
½ long red chilli, thinly sliced
4 x salmon fillets, skin on (about 125-150g each)
freshly ground black pepper
Put the ginger balls on a board and slice them thinly. Pile up the slices from the ball and cut through them them to make thin matchstick strips. Put these into a bowl that's large enough to hold the salmon and add 2 tbsp of the syrup from the jar.
Peel the garlic cloves and slice them thinly, then add them to the bowl with the ginger. Stir in the soy sauce, orange zest, orange juice and red chilli.
Put the salmon in the bowl with the marinade. Season with lots of fresh ground black pepper and turn a couple of times, ending with the fish skin side up. Cover and chill for 30 minutes.
Preheat the oven to 220ºC. Line a small baking tay with baking parchment. Take the salmon fillets out of the marinade, scraping off any bits and pieces, and place them on the tray, skin side down. Season with more ground black pepper. Bake for 12-15 minutes, depending on the thickness of the salmon.
Meanwhile prepare the sauce. Pour the marinade into a tiny non stick pan and bring to the boil. Cook for 6 minutes or until the liquid has reduced and the garlic is softened. You need enough of the marinade to pour over the salmon but not swamp it completely.