Rub the salmon fillet dry with kitchen roll. Peel and coarsely chop the ginger. Chop the root clusters and wilted parts of the spring onions, rinse the onions and chop coarsely. Peel and coarsely chop the garlic cloves.
Grind the ginger, spring onions and garlic with oil and lime juice in a hand mixer or pound to a paste in a mortar. Season the paste with salt and brush the top and bottom of the fish fillets with it. Leave to stand for about 1 hour.
Preheat the oven to 220 °C, turn on the broiler in the stove or heat the charcoal grill if necessary. Rinse the lime leaves and cut them into very fine strips. Spread the banana leaf pieces on the surface. Spread a few lime leaf strips evenly in the center of each and grind a tiny bit of pepper on top. Place fish fillets on top, likewise cover with lime leaf strips and grind pepper on top. Wrap fish well in leaves. Pin leaves with toothpicks to keep packets from opening.
4. grill the salmon fillets either on the charcoal grill for about 10 minutes per side or under the hot grill snakes in the stove (center) for about 30 minutes. Or grill the salmon fillets on the broiler in the oven (center) at 220 °C for about 30 minutes.
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