Peel and chop the ginger and squeeze out the juice on to the salmon, using a garlic
press. Mix remaining ingredients together in a bowl then press on to both sides
of the fish.
Lay the fish, skin side down, in a shallow dish large enough to hold it flat. Cover
with baking parchment, place a board on top and weight down. Leave to marinate
in the fridge for 3-4 days, turning fish each day.
To serve - blot any excess oil from fish with kitchen paper. Slice very thinly,
diagonal. Serve with a mixture of continental leaf salad e.g. frisee, rocket, lollo