Cut out of a sheet of aluminum foil, 4 squares of about 25 cm, coat them with olive oil using a pastry brush.
Cut very thin slices of lemon.
Peel the ginger rhizome, cut it into very thin slices, then into julienne and finally into a fine brunoise.
Crush the pink berries.
Finely chop the chives.
Preheat the oven to 180°C.
Arrange the salmon steaks in the middle of the sheets of silver foil. Spread the ginger on top, then the pink peppercorns, salt, add a drizzle of olive oil, then a pinch of curry.
Place the lemon slices on top and sprinkle with the chopped chives.
Close the papillotes.
Place on the baking sheet for about fifteen minutes.
To check for perfect cooking, push the blade of a thin knife into the fish for a second, if the knife blade is lukewarm, your fish is ready, it will be pink in the center.
Open and arrange the papillotes on 4 plates.
