Before we had a baby, we used to watch Saturday Kitchen. This Ken Hom recipe is from that show a few years ago, and is a modern Chinese dish that is pretty quick and easy to make. Definitely one of my favourite ways to have salmon. Being a huge fan of lemon, I usually use the zest of one lemon but segment 2 lemons to add to the sauce.
Great served with some simply stir-fried veg, like bok choi or morning glory (which you can find in Chinese supermarkets, usually called Ong Choi). For a good veg stir fry, chop a chili and a few cloves of garlic. Heat some oil and quickly fry the chili, garlic and a pinch of salt before adding the veg. Stir fry for about 1-2 minutes, then add a bit of water or stock and steam until tender. Add a bit of soy sauce if desired.