1. Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers. 2. Preheat barbecue or preheat oven to 220°C/200°C fan-forced. 3. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely. 4. Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre. 5. Serve with steamed rice, Chinese broccoli and lime wedges, if desired. ---------------------------------------------------------------------------
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