Seared Salmon with Thai Strawberry Sauce

Course: main Skill level: easy Serves: 4

250 g (9 oz) strawberries, hulled

½-1 red chilli, halved, deseeded and chopped finely

2.5 cm (1 in) piece root ginger, peeled and grated 1 tbs sweet chilli dipping sauce

1 tbs soy sauce

1 tsp fish sauce

4 salmon steaks, each about 150 g (5 oz)

200 g (7 oz) thin rice noodles

1 tbs sunflower oil 300 g (10 oz) stir fry vegetables with bamboo shoots and water chestnuts

150 g (5 oz) frozen edamame beans Small handful fresh coriander, chopped roughly

To Serve: lime wedges.

1 Mash the strawberries in a bowl then mix with the chilli and ginger, then stir in the dipping sauce, soy and fish sauces.

2 Pre-heat the grill. Line the grill rack with foil then put the salmon steaks on top and spoon about 1 tablespoon of the strawberry sauce over each steak. Grill for 8 to 10 minutes, turning over once until browned and the strawberries have made a deep-coloured glaze.

3 Meanwhile, add the rice noodles to a pan of boiling water and cook for 2 to 3 minutes until tender, then drain.

4 Heat the oil in a wok or frying-pan, add the stir fry vegetables and frozen edamame beans, then fry for 2 to 3 minutes. Stir in half of the strawberry sauce then add the noodles and cook for 1 minute.

5 Add the remaining strawberry sauce to a small bowl, set this on a large platter, stir half the coriander into the noodles then spoon on to the platter. Break the salmon into large flakes, scatter over the noodles with the remaining coriander. Serve with lime wedges, if liked.