Heat the oil in a large frying pan and fry the salmon for 10 minutes, turning half way, remove and set aside.
Add the shallots, garlic and ginger to the pan and fry for 3-4 minutes until softened, add the wine and reduce by half. Stir in the stock and lemon zest and simmer for 2 minutes until reduced slightly. Return the salmon to the pan with the walnuts and cook for 1 minute. Sprinkle over the chives to serve.
Serve with seasonal vegetables and creamed potatoes.