Mix the spring onions, fresh ginger, ginger ale or cordial and soy sauce in a bowl.
Put the salmon in a covered frying pan and poach in the mixture for 3–5 minutes on each side. Top up with a little water if needed.
Garnish the salmon with the spring onions and ginger and pour over the remaining ginger ale mixture. Serve with steamed cabbage, mangetout and new potatoes, boiled in their skins.