Barbecued salmon with honey-roasted vegetables

Serves 2: 250 g salmon steak

Barbecue sauce: 50 ml sesame oil, 15 ml Thai fish sauce, 10 ml soy sauce, 15 ml tomato concentrate. Mix all the ingredients; brush the salmon steaks (preferably several times) and chill for approx. one hour

Sprinkle the marinated salmon with some sesame seeds, and pan-fry, grill or oven-bake. Preparation time: 4–5 min.

Honey-roasted vegetables:

1 carrot, 1 stick celery, ¼ fennel, 50 g mange-touts, ½ shallot, 2–3 baby sweetcorn.

Sauce: Juice of one orange, 50 g fresh ginger, finely chopped, ½ Chinese garlic, finely chopped, 1 tbsp. honey.

Cut the vegetables into suitable pieces (not too large). In a saucepan, add the orange juice, ginger, garlic and honey; reduce, then stir in the vegetables – starting with the carrot and shallot. Keep stirring all the vegetables until they are tender but crisp.

Serve on preheated plates with the salmon on a bed of hot vegetables; pour on the rest of the honey sauce evenly. Serve with warm bread.