Asian salmon with a coriander dressing and coconut and lime rice

Ingredients

• 4 x 75g/3oz salmon fillets, trimmed, skinned and pin boned

For the stuffing

• 3 tbsp sunflower oil

• 1 small red onion finely chopped

• 1 large red chilli, peeled and chopped

• thumb sized piece fresh root ginger, peeled and sliced into slivers

• 2 garlic cloves, finely chopped

• 1 lime, zest of whole lime, juice of half

• 1 piece lemon grass, sliced finely

• ½ tsp sesame oil, plus extra for drizzling

• ½ bunch coriander, chopped

• 1 x 250g pack filo pastry

• 75g/3oz butter, melted

• 1 lemon, juice only

• salt and freshly ground black pepper

For the coriander dressing

• 5 tbsp sunflower oil

• 2 tbsp lime juice

• 1 bunch coriander, finely chopped

• salt and freshly ground black pepper

• pinch sugar, to taste

For the green stir fry

• 3 tbsp sunflower oil

• 1 tsp finely chopped garlic

• cashew nuts

• 1 tsp finely chopped ginger

• 320g/11oz tenderstem broccoli, ends trimmed

• 150g/5½oz sugar-snap peas

• 100g/3½oz baby asparagus, ends trimmed

• 1 lemon, finely sliced

• 1 red chilli, finely sliced

• pinch flaked sea salt, crushed in the pinch

• 1 tsp cumin seeds

• 1 tsp black onion seeds

• 1 tsp sesame seeds

• ½ tsp sesame oil

For the coconut rice

• 1 tsp salt

• 200g/7oz of basmati rice

• 300ml/10fl oz coconut milk

• 4 spring onions, chopped

• 1 lime, zest of whole lime, juice of half

• coconut flakes or shavings

• micro herbs

• bunch coriander, roughly chopped