Preheat the oven to 200°C/400°F/gas 6. Lay a sheet of foil on a Swiss roll tin.
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.
Bake for 20 minutes, remove from the oven and leave to cool in the foil.
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 and Richard Whittington estate. All rights reserved.