Ingredients

Steps

• Preheat the oven to 180°C.
• Boil honey and soy sauce in a pan for 3 minutes until thickened.
• Brush the glaze onto salmon and bake on a tray for 6 minutes.
• Squeeze ginger juice through muslin into a bowl.
• Stir mayonnaise, soy sauce, sugar, and rice vinegar into the ginger juice.
• Thin the dressing with water to the consistency of double cream.
• Mix spinach, tomatoes, pine nuts, and spring onions together.
• Portion the salad into four bowls, add dressing, and top with salmon.
• Garnish with lime wedges and coriander leaves.