This super-healthy Japanese-inspired salad makes the most of the holy trinity of fish, yuzu and miso. It can be made with either fresh or lightly smoked salmon. I prefer the latter as it adds a little more smokiness to charred fish.

For the pickled Asian salad:

¼  a small mouli, daikon or kohl rabi, very finely sliced

¼ cucumber, cut into quarters lengthways, deseeded and finely sliced

40g mangetout, topped and tailed and cut lengthways into thin long strips

¼ fennel, very finely sliced – I use baby fennel when I can get it

Salt and pepper

1 teasp yellow mustard seeds

1 teasp runny honey

1 ½ tbsp yuzu juice

2 tbsp water

3-4 breakfast radishes, topped and tailed then finely sliced

For the salmon:

2 (lightly smoked) skinless salmon fillet – approx. 150g each

½ teasp runny honey

1 ½ tbsp mirin

1 ½ tbsp yuzu juice

½ tbsp white miso 

½ teasp finely grated peeled ginger

1 tbsp olive oil

 To make the salad:

• About 90 minutes before you want to eat, put the sliced vegetables in a bowl with the exception of the radishes, which should be set aside in a separate bowl. Put the mustard seeds in a small pan with the honey, yuzu juice and water. Heat gently for a minute then pour over the sliced vegetables (excluding the radishes). Stir well and set aside.

 For the fish:

• Now put the salmon fillets  in a single layer in a shallow dish, just big enough to fit them. Mix the honey, mirin, yuzu, miso and ginger together in a small bowl, then pour over the fish. Marinade for an hour, turning the fillets over after 30 minutes.

• To cook the fish, lift the fillets on a plate leaving the marinade behind and pat dry. Pour the marinade into a small saucepan. 

• Heat the olive oil in a non-stick frying pan over a medium heat. Add the fillets and cook for about 3 minutes until nicely blackened – keep an eye on them as the honey and miso create the charring, but you don’t want to overdo it. Gently turn them over and cook for a further 3 minutes. Remove from the pan and allow to rest whilst you finish the salad

To complete the dish:

• Drain the juices from the green veg salad and pour over the radishes. Leave for five minutes. Then drain the radishes and add to the other salad ingredients, and stir well. Divide the salad between two plates and serve the salmon next to it. 

• Heat through the fish marinade and drizzle over the fish. Serve immediately.