Start by De seeding and finely slicing the chilli and grating the ginger
Weigh out the ginger, chilli, mirin, garlic puree, and combine with the soy sauce, lime juice and grated zest
Combine the soy marinade and the salmon fillet ensuring the salmon is covered in the marinade
Place the salmon fillet in the in the fridge for 1 hour
To make the pilaff firstly peel and de seed one butternut squash and dice the required amount into 1cm dice
Steam the butternut squash for 3 minutes until al dente and allow to chill
Mix 5g aromatic stock to 125ml hot water
Remove the outer layer from 1 spring onion and wash in cold water
Dry the onion and slice on the angle and set aside the required amount
Weigh the barley and roughly chop the coriander
In a pan combine the stock, barley and coconut milk and bring to the boil then allow to simmer
Reduce the liquid until the barley is cooked and the sauce has thickened
Whilst the barley is cooking weigh out the green beans and cook in boiling water
Heat up your chargrill on a stovetop and chargrill your salmon until bar marks are achieved
Place the salmon into the oven for a further 8 minutes
Once your barley is nearly cooked add the cracked black pepper, coriander, butternut squash and spring onion
Continue to cook the mixture until the added ingredients are cooked
Remove the salmon from the oven and probe ensuring 75 degrees is reached
Place the barley mix, cooked green beans and charred salmon into a bowl and serve
Finish with a wedge of lime
