Soy-glazed salmon salad recipe
 The combination of bright crunchy vegetables brings both colour and flavour to this light and fresh-tasting salmon salad. Each serving provides 320 kcal, 27g protein, 9g carbohydrates (of which 8g sugars), 19g fat (of which 3.5g saturates), 4g fibre and 2g salt. 4 salmon fillets (120g/4½oz each), skin removedsunflower oil spray 4 salmon fillets (120g/4½oz each), skin removed sunflower oil spray 2 tbsp light soy sauce2 tbsp mushroom ketchup1 tbsp sriracha hot sauce2 garlic cloves, finely grated3cm/1¼in fresh root ginger, finely grated1 tsp granulated sweetener 2 tbsp light soy sauce 2 tbsp mushroom ketchup 1 tbsp sriracha hot sauce 2 garlic cloves, finely grated 3cm/1¼in fresh root ginger, finely grated 1 tsp granulated sweetener 100g/3½oz Chinese cabbage, shredded100g/3½oz cucumber, julienned100g/3½oz kohlrabi, julienned100g/3½oz carrot, peeled and julienned100g/3½oz ready-to-eat beansproutshandful coriander leaves, roughly chopped1 lime, juice only1 tbsp light soy sauce 100g/3½oz Chinese cabbage, shredded 100g/3½oz cucumber, julienned 100g/3½oz kohlrabi, julienned 100g/3½oz carrot, peeled and julienned 100g/3½oz ready-to-eat beansprouts handful coriander leaves, roughly chopped 1 lime, juice only 1 tbsp light soy sauce 1 red chilli, finely sliced8 small dried nori strips, torn into bite-sized piecessmall handful Asian micro-herbs 1 red chilli, finely sliced 8 small dried nori strips, torn into bite-sized pieces small handful Asian micro-herbs Method To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs.