Preparation time: 10 minutes, plus 30-60 minutes marinating
Cooking time: 5 minutes
4 salmon steaks, each weighing about 175 g
2.5 cm fresh green ginger, chopped
6 black peppercorns
1 clove garlic, chopped
2 tablespoons each vegetable oil, soy sauce and dry sherry
Place the salmon steaks in a circle in a deep microwave-safe dish, with the thin ends pointing inwards. Using a pestle and mortar, pound the ginger, peppercorns and garlic to a rough paste. Transfer the paste to a larger bowl, then mix in the oil, soy sauce and sherry. Pour the sauce over the fish, cover with plastic wrap and marinate for at least 30 minutes but no more than an hour, turning the fish over once. Fold back an edge of the plastic wrap so steam can escape then cook on High for 5-7 minutes, turning the steaks over once. Leave to stand for 2 minutes before serving.