JAPANESE GRILLED SALMON & SEAWEED SALAD
500g (1lb 2oz) salmon fillet, skinned and pin-boned 2tbsp low-salt soy sauce 2tbsp acacia honey 1tbsp togarashi seasoning (japanesekitchen.co.uk or Asian supermarkets) Juice of 1 lime ½tbsp black sesame seeds 20g (¾oz) dried seaweed salad or wakame, shredded (japanese kitchen.co.uk or Asian supermarkets) 4 spring onions, shredded 1 little cos lettuce, roughly torn 1 frisée lettuce
For the dressing
Zest of 2 limes, juice of 1 Zest and juice of 1 orange 3cm (1¼in) piece of fresh ginger, peeled and grated 1 garlic clove, crushed 1tbsp low-salt soy sauce 1tbsp sesame oil Whack the grill up to high and line a shallow baking tray with foil. Lay the fish on it, spoon over the soy and honey and sprinkle with togarashi seasoning.
Grill for 15-18 minutes until dark and sticky and the salmon flakes easily when prodded. Remove from the grill, squeeze over the lime and set aside.
In a small, dry frying pan, fry the sesame seeds over a medium heat till just toasted, then set aside.
Whisk the dressing ingredients in a bowl. Add the seaweed and spring onion, toss to coat; repeat with the lettuce. Divide between plates; top with the salmon and sesame seeds.