Soy salmon salad

Soy salmon salad
Serves 2
1 tbsp clear honey
2 tbsp soy sauce
Juice of 1/2 lime
1/2 tsp fresh ginger, grated
240g salmon fillets
2 tsp sesame oil

For the pickles
2 tbsp rice wine vinegar
1 tbsp
1 large carrot
6-8 radishes, thinly sliced

For the salad
Mixed leaf salad
Sesame seeds, toasted
  1.  In a bowl, mix the honey, soy, lime juice and grated ginger. Pour over the salmon and set aside.
  2. In a bowl, combine the rice wine vinegar, sugar and a pinch of salt. Peel the carrot, then shave into ribbons. Add to the pickling liquid with the radishes, mix and set aside.
  3.  In a frying pan, heat the sesame oil. Fry the salmon fillets for three minutes on each side. Add the remaining marinade and cook for one minute until sticky.
  4. Add mixed leaf salad to a bowl, flake the salmon over the top, then top with the pickled carrots and radishes.
  5. Spoon over the marinade and top with toasted sesame seeds.

Per serving: 401kcals, 15.4g fat (2.2g saturated), 47.3g carbs, 22g sugars, 26.9g protein, 3.2g fibre, 1.114g sodium