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1
Preheat the oven to 250C and boil the kettle.
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2
Peel the ginger, then peel and roughly chop the onion and place in a blender.
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3
Crush two garlic cloves into the blender along with the chili and soy sauce.
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4
Squeeze in the juice of the limes and blend until you have a smooth sauce.
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5
Pour the sauce into an ovenproof dish that can accommodate the salmon fillets without too much excess room.
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6
The idea is to poach the salmon while it bakes in the oven.
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7
Place the salmon on a chopping board and evenly score a few 1cm deep slices into the skin.
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8
This will help the salmon to absorb the flavour of the sauce as well as helping it to cook more quickly.
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9
Drizzle a little olive oil over the salmon and then sprinkle on some Chinese five-spice, salt and pepper.
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10
Place the fillets into the ovenproof dish, skin side up, then put it into the oven on the top shelf to cook for 18 minutes.
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11
Start the salad by emptying the beansprouts into a large bowl.
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12
Place a few coriander leaves to one side to use later as a garnish then remove the remaining leaves from the stalks.
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13
Slice up the stalks and add them to the beansprouts.
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14
Now start the broth by heating a little olive oil in a saucepan on a medium heat.
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15
Trim and slice the spring onions and the red chilis and then place them into the pan.
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16
Crush two garlic cloves into the saucepan.
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17
Peel and grate the ginger into the saucepan and fry for a few minutes.
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18
Place a frying pan on a low heat, then add a splash of olive oil and the cashews.
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19
Toast them until they start to colour.
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20
Stir in one teaspoon of Chinese five-spice and three teaspoons of cornflour to the pan containing the broth.
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21
Don't be alarmed if everything looks a little dry.
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22
Add the vegetable stock and sugar snap peas then turn up the heat.
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23
Once the broth is boiling, taste it and add extra soy sauce if necessary.
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24
Add the noodles then put a lid on the saucepan and boil for another five minutes.
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25
Remove the pan containing the cashews from the heat and drizzle over the honey, making sure the cashews are completely coated.
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26
Finely slice the chili half and peel the mango with a speed peeler.
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27
Remove the stone from the mango, slice or cube it, then add it to the salad along with the chili and cashews.
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28
Dress the salad with soy sauce, sesame oil, extra virgin olive oil and the juice from one lemon or lime.
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29
If you're unsure about quantities, keep tasting as you go.
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30
By now the salmon should almost be cooked and the skin should look crispy.
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31
Divide the noodle broth between bowls and top with a fillet of salmon.
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32
Be sure not to waste any excess sauce - spoon it on top of the salmon.
