Salmon and Spicy Stir-Fried Greens

1) Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the salmon fillets, season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through. Tip: Your fish is cooked through when it’s opaque and flakes easily. 2) Whilst the salmon is cooking, chop the green beans in half. 3) Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop (or grate) the garlic. 4) Heat a separate large, wide-based pan (preferably non-stick) over a high heat with 0.5 tbsp vegetable oil. Once hot, add the halved green beans and cook for 2-3 min or until starting to soften. 5) Once the beans are starting to soften, wash, then add the shredded kale to the pan with the chopped ginger and garlic. Add a small splash of water and a pinch of salt. Cook for 3-4 min further or until tender with a slight bite. Tip: Cooking a larger quantity? Add a lid to help the kale wilt down! 6) Add the toasted sesame oil, soy sauce, sriracha and chilli flakes. Add the juice of 0.5 lime and a generous pinch of salt and give everything a good mix up – these are your spicy greens. 7) Cut the remaining lime into wedges. Trim, then slice the spring onion finely. 8) Serve the cooked salmon with the spicy greens to the side. Garnish with the sliced spring onion, sesame seeds and a lime wedge.