Method

• In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours.
   
• Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down.
   
• Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3–4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water.
   
• Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.

Love your leftovers!

Transform your leftovers into delicious flatbreads. Mix 1 tbsp sweet chilli sauce with 1 tbsp mayonnaise. Add lime zest and enough lime juice to loosen the sauce slightly. Warm a flatbread and top it with salad leaves, cucumber batons, radishes if you have them, and the leftover salmon, then add the dressing and a few sesame seeds.

Good Food, Sorted by Chris Bavin is published by DK. Out now, £18.99. DK.com.