Asian glazed salmon with crunchy noodle salad

Method

1. To make salad thinly slice wombok and spring onion. Combine 4 tbsp white vinegar 2 tbsp white sugar 2 tbsp soy sauce 5 tbsp olive oil 2 tsp sesame oil. Add a handful of slivered almonds and crunchy noodles
2. To make glaze for fish mix 4 tsp of cornflour and 2 tbsp of water and set aside. In a small pot add 5 tbsp of soy sauce, 4 tbsp honey, 1 tbsp of rice wine vinegar, 1 tbsp of sesame oil, 1 tbsp mirin, 1 garlic cloves and pinch of Chinese 5 spice bring to a simmer over medium heat. Cook for 2 minutes then add the cornflour mixture cooking for a further 2 minutes. Baste the fish and grill in oven for 7 minutes, baste and cook for a further 7 minutes
3. Garnish with sesame seeds, sliced spring onion and sliced chilli. Serve with rice and salad. Enjoy!