8 ounces zucchini
2 tablespoons vegetable oil
4 salmon steaks
1 1/2 tablespoons soy sauce
salt and pepper
1 1/2 cups halved button mushrooms
1 tablespoon nipped chives

Preheat the oven to 350°F. Top and tail the zucchini, then cut them into batons of about 2 inches long.

Brush the inside of a baking dish or a casserole with a lid with the oil. Lightly brush the salmon steaks with some of the soy sauce and sprinkle them with pepper, then lay them in the dish in a single layer. Add the zucchini and mushrooms and drizzle with the remaining soy sauce and oil. Sprinkle some salt and pepper on and finally the chives. Cover the dish with its lid or with foil and bake for 25 minutes or until a knife will slide in easily next to the bones. Serve with rice.

SERVES 4