Marinade: Fry the ginger and chillies in small dry frying pan over a medium-high heat until slightly charred. Remove from the heat and set aside.
Place the marmalade, coriander, sugar, zest and juice of the lime and lemon in a small sauce pan then heat add the chilli and ginger and gently simmer for about 3 minutes (keep on a very low heat to keep it fluid).
In same frying pan without washing add knob of butter and allow pan to smoke.
Place each fillet of salmon in to the pan, skin side down and sear, approximately 30 seconds to a minute each, rotate to seal each side.
Remove each piece of salmon and place on a grill tray (also works on BBQ). Baste liberally and grind some black pepper over salmon.
Cook under medium to high grill setting for roughly 2 minutes a side basting each time you turn the salmon. Salmon is ready when you can separate it easily at thickest part. It will be pink and light.
Salad: While the salmon is cooking, combine the salad ingredients and toss.
Lay the salmon on top of the salad and drizzle with some marinade. Serve with a slice of lemon and serve.
Instead of using the fresh chillies you can substitute with 1 heaped teaspoon dried chilli flakes.