Firecracker salmon

Two perfectly prepped pieces of skinless, boneless salmon get a punchy lift from a lip-smacking firecracker sauce – a sweet, salty, spicy (but not crazily so) number blending Korean gochujang chilli paste, soy sauce, tomato paste, brown sugar, garlic and ginger. Sear the salmon, pour over the sauce and dish up with coconut rice and stir-fried greens or as a super healthy salad flaked over Asian slaw.