• 4 x 175 g/6 oz salmon steaks

• 4 baby gem lettuces, quartered lengthways

Teriyaki sauce:

• 1 tablespoon sunflower oil

• 1 tablespoon sesame oil

• 6 tablespoons teriyaki sauce

• 2 tablespoons rice or white wine vinegar

• 2 tablespoons lime juice

• 2 tablespoons clear honey

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Method:

1. To make the sauce, place all the ingredients in a small saucepan and bring to the boil.

2. Simmer fast for 10 minutes or until reduced to a thick, glossy sauce. Allow to cool for 5 minutes before using as it will be extremely hot.

3. Heat a griddle pan or nonstick frying pan over a moderate heat. Put on the salmon steaks and cook for 4 minutes on each side, until charred and firm.

4. Arrange the pieces of lettuce on 4 plates. Place the salmon steaks on top of the lettuce.

5. Spoon the sauce over the salmon and let it run over the salad. Serve immediately.