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1
Preheat the oven to 180C/350F/Gas 4.
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2
Give the salmon a quick rinse in cold water and then sit it on some kitchen roll and pat dry.
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3
Put a wide frying pan on a high heat and add 2 tablespoons of the olive oil.
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4
Allow to heat until smoking, then add the aubergine dice and stir.
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5
You may want to add a splash more oil, as aubergines are notoriously spongy, the aubergine should be frying rather than sticking and looking unhappy.
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6
Add the garlic to the aubergine along with the ginger.
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7
Once you can really smell the ginger and garlic, add the pepper pieces and stir again.
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8
Bring to good sizzle before adding the white wine vinegar, followed a minute later by the stock.
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9
Leave on a high heat to simmer, uncovered until it reaches a saucey consistency.
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10
Put a frying pan on a high heat to warm up ready for the salmon.
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11
Season the fillets generously with salt and pepper.
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12
Pour the remaining 2 tbsp of extra virgin olive oil into the hot pan, the oil should instantly move around very freely and start to smoke.
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13
Gently lay the salmon pieces in the oil, skin side down, and give them a quick press with a palette knife to get the skin flat against the surface of the pan.
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14
When you can see that the fish is just beginning to brown along the edge of the skin, move the pan into the oven for 8 minutes.
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15
Add the carrot ribbons to the rest of the vegetables.
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16
Then add the sweet chili sauce and salt and pepper, and give it a good stir.
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17
Take off the heat once the carrots have softened.
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18
Take the salmon out of the oven and transfer to warm plates.
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19
Tip all the vegetables into the ex-salmon pan and stir, watching them sizzle while the liquid reduces.
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20
Add the dill and lemon juice to the vegetables.
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21
Adjust the lemon if necessary.
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22
Serve the vegetables with the salmon and a wedge of lime.
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23
Scatter with the last of the dill leaves.
