Teriyaki Salmon Poke Style Bowl

Meanwhile, peel the kiwi, halve lengthways and then chop into 1cm chunks.

Halve the chilli lengthways, deseed, then finely chop. Trim and thinly slice the scallion. Zest and halve the lime.

In a small bowl, combine the kiwi, scallion, chilli (add less if you'd prefer things milder). Squeeze in the lime juice and mix in a drizzle of oil.

Season with salt and pepper, mix together, then set your salsa aside.

Just before serving toss the edamame beans and salad leaves with honey mustard dressing. Season to taste with salt and pepper.

Place a pan on medium-high heat with a drizzle of oil.

Season the salmon with salt and pepper, then lay it in the pan skin-side down. Fry for 4-5 mins, then turn and cook for 4-5 mins on the other side. 

Once the salmon is cooked, gently peel off and discard the skin. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Remove the pan from the heat. Using a fork, flake the fish into bite-sized pieces.

Add the teriyaki sauce to the pan and gently toss to combine and coat the salmon in the sauce.