Ingredients

• 4 salmon fillets (120g/4½oz each)
• skin removed
• sunflower oil spray
• 2 tbsp light soy sauce
• 2 tbsp mushroom ketchup
• 1 tbsp sriracha hot sauce
• 2 garlic cloves
• finely grated
• 3cm/1¼in fresh root ginger
• finely grated
• 1 tsp granulated sweetener
• 100g/3½oz Chinese cabbage
• shredded
• 100g/3½oz cucumber
• julienned
• 100g/3½oz kohlrabi
• julienned
• 100g/3½oz carrot
• peeled and julienned
• 100g/3½oz ready-to-eat beansprouts
• handful coriander leaves
• roughly chopped
• 1 lime
• juice only
• 1 tbsp light soy sauce
• 1 red chilli
• finely sliced
• 8 small dried nori strips
• torn into bite-sized pieces
• small handful Asian micro-herbs

Directions

• To make the marinade
• mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.
• Meanwhile
• make the salad. Toss all the ingredients together in a large bowl and set aside.
• Heat a medium
• non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan
• reserving the marinade
• and cook
• without moving
• for 2–3 minutes. Turn the fillets over
• reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.
• Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.
• Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli
• torn nori sheets and micro-herbs.