A note on the dressing! This pickled ginger dressing is SO good. I can’t even tell you HOW good. So you should make it and you will see. It’s great here, of course, but it’s also good with crispy tofu, with crispy chicken thighs or with soba noodles tossed with veggies and rotisserie chicken. Boil your noodles according to package instructions then rinse under cold water as soon as done. Then you can add veggies, chicken, prawns, tofu - whatever you like - and toss in the ginger dressing. So good and so easy. It keeps well in a jar in the fridge for about a week.

Make this recipe even easier: Serve with a pouch of microwave rice if you don’t fancy cooking your own. I love those little pots of sticky rice you can put in the microwave- in the UK the brand is Veetee and I’m sure you can get the equivalent everywhere. This would also be excellent with the bang bang sauce from this Bang Bang Chicken Bowl which takes seconds to mix together.

Make it veggie: Sesame crusted tofu would be good! Cut the firm tofu into planks and then dip in the sesame seeds and go on as usual. I would air fry the tofu if you have one as I find it gets it the crispiest! Try 200c in the airfryer for 10 mins, flipping half way. If doing in the oven, it’ll take closer to 20 minutes.

Air fry the salmon: instead of the oven, air fry the salmon at 180c for 10 minutes or until cooked through. You can also pan fry but I do it in the oven as it’s totally hands off and then you can use that time to whip up the sauces If you don’t like coriander: try with basil or parsley instead.

How to get your children to eat it too: Salmon and rice always goes down well with them, I just make sure they have some greens on the side and serve the dressing/sauce on the side.

If you want to double the recipe: just double everything and on you go. You shouldn’t need to double the sauces though as inevitably it makes more than you need.

What to do with leftovers: The leftover dressing and green sauce is good on so many things. You could make any kind of salad and toss through the dressing. I sometimes like to just do thinly sliced cucumber and the ginger dressing in a tupperware, shake it together then place in the fridge. It sort of pickles and it’s so refreshing and crunchy. The green sauce is great in a sandwich too. I love it as a chicken wrap with shredded rotisserie chicken. Toss the shredded chicken through the green sauce and then pile into a wrap with some lettuce or cucumber. Roll up and it makes a super delicious quick lunch.