Ingredients

• 4 x 150g/5oz hot smoked (i.e. cooked) salmon fillets
• 4 tbsp clear honey
• 1 tbsp soy sauce
• 5cm/2in piece fresh ginger
• peeled
• grated
• 200g/7oz read-made mayonnaise
• 2½ tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp rice vinegar
• 2 tsp water
• 400g/14oz baby spinach leaves
• 100g/3½oz sun-blushed tomatoes
• 50g/2oz pine nuts
• toasted
• 4 spring onions
• finely sliced
• 1 lime
• cut into wedges
• small bunch coriander
• leaves only

Directions

• Preheat the oven to 180C/360F/Gas 4.
• For the salmon
• place the honey and soy sauce into a pan and bring to the boil. Cook for 2-3 minutes
• until thickened and combined.
• Brush the honey and soy sauce mixture onto the salmon fillets. Transfer to a baking tray and place into the oven for 5-6 minutes
• to warm through.
• For the dressing
• place the ginger into a piece of clean muslin and squeeze out the juice into a bowl.
• Add the mayonnaise
• soy sauce
• sugar and rice vinegar to the ginger juice and mix well.
• Add a little water if the mixture is too thick - it should be the consistency of double cream.
• For the salad
• place the spinach leaves
• tomatoes
• pine nuts and spring onions into a large bowl and mix well.
• To serve
• place equal amounts of salad mixture into four bowls. Spoon some of the dressing onto each portion and place a piece of salmon on top.
• Garnish with lime wedges and sprinkle with coriander leaves.