Asian-Style Salmon & Sweet Potato Salad

If you've swapped to salmon, pat the salmon dry with paper towel. Add the salmon to the bowl with the seasoned spice blend, as above.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.

Prepare pan as above. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the traditional flavour!

In a large bowl, combine the cherry tomatoes, cucumber, roasted sweet potato and mixed salad leaves. Add the zesty Japanese mayo, gently tossing to coat.