Charred Asian Salmon fillet

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