Check the salmon for any scales, and score the skin in 2-3 cm intervals. Season the salmon all over with salt and set aside for 30 mins in the fridge.

While the salmon is salting, Cook off your rice according to the package instructions. Keep warm on the side. Grab your cucumbers and bash with a rolling pin or small saucepan into smallish chunks. Season with salt and set aside for 15 mins.

Finely grate the garlic into a large bowl and add 1 tbsp of soy, 1 tbsp of sherry vinegar and the chilli oil. Finely slice the spring onions, chuck the white part into the bowl with the dressing. Get the edamame beans in there too.

Pull the salmon out of the fridge and pat dry with kitchen paper. Preheat a large frying pan over a high heat. Add a few tbsp of oil and carefully lay the salmon, skin side down, into the pan. Cook for 3-5 mins until the skin is very crispy and starting to char, flip over and cook for another 1-2 mins, turn off the heat and let the residual heat keep cooking the fish. Tip in the remaining soy and sherry vinegar to deglaze, removing the fish after it’s cooking time. Turn on the heat again and reduce the sauce for 1-2 minutes until thickened and sticky.

Transfer the salmon to a warm serving plate and pour over the soy and vinegar mixture from the pan. Sprinkle with the green tops of the spring onions

Drain any liquid from the cucumbers and toss through the green bean mix and serve alongside the salmon and warm brown rice. Garnish with fresh mint and a squeeze of lime juice.