Honey Soy Glazed Salmon

Finely grate the ginger until you have 1 tsp. Chop the broccoli into small florets and roughly chop the stalk. Slice the zucchini into half moons. Peel and finely grate the garlic, or crush if you'd prefer. Roughly chop the Asian greens. Finely slice the long red chilli (if using). Combine the soy sauce, honey and ginger in a small bowl. Set aside.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. Remove from the pan and set aside.

Return the pan to a medium-high heat along with a drizzle of olive oil. Add the broccoli and zucchini and cook for 5-6 minutes or until the broccoli is just tender. TIP: Add a dash of water to help speed up cooking time. Add the garlic and cook for 1 minute or until fragrant. Add the Asian greens and cook for 1-2 minutes or until wilted. Season with a pinch of salt and pepper and transfer to a plate. Cover with foil to keep warm.

Return the frying pan to a medium heat and add a drizzle of olive oil. Once hot, add the salmon fillets, skin side down, to the pan. Cook for 3-4 minutes or until the skin is crisp. TIP: Lightly press the salmon fillets down with a spatula to ensure the skin cooks evenly. Flip the salmon and pour over the honey soy sauce. Cook for a further 3-4 minutes (depending on thickness), or until the salmon is cooked to your liking and the marinade has reduced to a glaze. Remove the pan from the heat and turn the salmon fillets to coat in the glaze.