Chả Cá Thăng Long Inspired Salmon

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Roughly chop the dill (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

d) In another medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the juice from the lime and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

a) Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan on medium-high heat.

c) Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.

d) Drain in a sieve and run under cold water. Set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

c) Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) Add the remaining sweet chilli sauce to the pan and gently turn to coat the fish, 1 min.

b) Remove from the heat, then stir through half the dill.