Roasted Teriyaki Salmon with Sweet Chilli and Mint Dressing

Method

1 Drain the canned water chestnuts and cut in half. Halve the spring onions and the asparagus lengthways. Cut the carrots and leeks into thick julienne strips. De-seed the red or orange peppers and cut into thick julienne strips. Crush the garlic.

2 Heat 30ml (2tbsp) oil in a large wok or frying pan. Cook half the vegetables and garlic for 2-3min until just golden brown. Remove and set aside, then repeat with remaining vegetables. Return all the vegetables to the pan, then stir in the teriyaki sauce and set aside to cool.

3 Place one of the salmon fillets on the worksurface, cut-side up. Place the cooled vegetables on top of the salmon and sprinkle with mint leaves. Cover with the other salmon fillet, cut-side down.

4 Using string, tie the salmon together tightly at intervals. Brush the uppermost skin with the remaining olive oil, then sprinkle with salt flakes and crushed black peppercorns.

5 Place the salmon parcel in a roasting tin and cook in the oven at 200°C (180°C fan) mark 6 for 20-25min or until cooked through. Remove the fish from the oven and place under a hot grill for 2-3min or until the skin is golden brown and crispy.

6 To make the dressing, halve and de-seed chillies. Finely chop chillies and ginger and whisk together with the vinegar, sugar and chopped mint. Cut salmon into portions and serve with the dressing, garnished with mint