Brush your salmon steaks with olive oil and season both sides with salt and pepper. Arrange them on one side of the sheet of foil. Put a lime leaf or sprig of fennel on top of each steak. Pour a spoonful of dry white wine and a squeeze of lemon juice on each. Lift over the other half of the foil and wrap loosely to make a large parcel, then crimp the edges together tightly to seal the parcel well.
When cool, open the package and lift the skin away from the side of the steaks with a knife. They should be moist, pink and well-flavoured.
© 1998 Alastair Little. All rights reserved.