First we reduce gluten-free soy sauce with dry sherry and brown sugar till it's lightly syrupy. We then chill it and mix with grated ginger and sesame oil and use this mixture to coat boneless, skinless Huon salmon from Tassie which we then snap-freeze. 

Salmon fillet, soy sauce (gluten free), dry sherry, ginger, sesame oil, brown sugar. 

These salmon fillets are so versatile. You can simply serve with a salad or stir-fried Asian greens or flake and scatter over a salad of noodles, raw vegetables and herbs or an Asian slaw or steamed basmati rice.

Flakes of just-cooked salmon also make a delicious addition to a miso soup, with cooked Japanese noodles and chopped, blanched green vegetables.

Oh, and what about rice paper rolls?! Flaked cooked salmon, rice vermicelli, herbs, chopped chilli and peanuts, wrapped in softened rice paper and dunked into a fish-sauce-lime juice-chilli dressing or one made from soy and vinegar. YUM.