ps I served the salmon crispy skin side up – so it looked more appetising than this pic!
Juice 2 limes
Thumb sized fresh ginger, finely chopped
2 crushed garlic cloves
2 tbspn rice vinegar
1 tbspn soy sauce
Pack of baby corn, halved
Bunch spring onions, cut into equal sized pieces
Handful sugar snap peas
4 small pak choi
Rapeseed oil (or similar)
Toasted sesame oil
4 salmon fillets, boneless but skin on.
Mix first five ingredients in a small bowl to make marinade. Heat tspn oil in frying pan and cook salmon skin side down for 3 minutes on medium heat until skin crisped. Turn salmon over for one minute, remove from pan and keep warm. Heat wok with tbspn oil and glug of sesame oil – stir fry veg for one minute, then add marinade and leave cooking for a few minutes until veg tender but still have some bite. Load veg equally onto four plates and top with salmon.