Ingredients

• 450g/1lb fresh boneless salmon fillet
• 2 tsp salt
• 4 tbsp groundnut oil
• 1 tbsp finely chopped fresh ginger
• 1 tsp sugar
• 1 tbsp lemon zest
• 1 whole lemon
• peeled
• segmented
• 2 tsp sesame oil
• salt and freshly ground black pepper
• basmati rice
• cooked according to packet instructions
• to serve

Directions

• Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.
• Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking
• turn the heat down to medium and add the salmon strips.
• Fry the salmon without stirring for about two minutes
• then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.
• Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.
• Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds
• then add the sugar
• lemon zest
• lemon segments
• salt and freshly ground black pepper and stir-fry gently for 1-2 minutes.
• Return the salmon to the wok and gently mix with the lemon mixture for one minute.
• Add the sesame oil and give the mixture a gentle stir.
• To serve
• remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside.