(Serves four)

This also grills successfully on the barbecue. Brush it lightly with olive oil before cooking.

100 ml unsweetened pineapple juice
3 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp honey
Salt and pepper
4 pieces salmon fillet, about 175 g each
1 tsp toasted sesame seeds
2 tbsp olive oil
Pack mixed baby salad leaves
Small bunch spring onions, trimmed and sliced
3 canned pineapple slices, well-drained and roughly chopped

Mix the pineapple juice, soy sauce, ginger and honey together in a small bowl and season with salt and pepper. Put the salmon into a shallow dish. Reserve two tablespoons of the marinade then pour the rest over the salmon, turning the pieces to coat. Cover the dish and refrigerate for at least an hour, turning the fish once or twice.

Lightly oil a grill pan, drain the fish, discarding the marinade, and arrange the fish in the pan. Cook it under a hot grill for about six to eight minutes, depending on the thickness of the fish, or until it flakes easily when tested with a fork. Transfer to warm plates, sprinkle with the sesame seeds and serve with the salad. For the salad, whisk the reserved marinade with the olive oil to make a dressing. Put the salad leaves and spring onions into a salad bowl. When ready to serve, pour enough of the dressing on to the salad to lightly coat the leaves, add the pineapple and toss it all together. Drizzle the remaining dressing over the fish and serve.