Seared salmon with maple syrup, glazed spring vegetable salad and toasted sesame seeds

To begin, mix together the maple syrup, soy sauce and lime juice to make the glaze. Set 6 tablespoons aside for the vegetables

Place the 4 salmon fillets in a tray and pour over the remaining glaze. Leave the salmon to marinate for 20 minutes

To prepare the vegetables, cut the white and green asparagus into 3cm batons. Bring a large pan of salted water to the boil and drop in the green asparagus. 1 minute later drop in the white, then a minute later the wild asparagus, peas and broad beans

Leave to cook for an additional 2 minutes, then drain and refresh in ice cold water for 5 minutes. Drain again and refrigerate until required

Preheat the oven to 160°C/gas mark 3

Place a non-stick pan over a high heat and add a tiny drop of vegetable oil. Remove the salmon from the marinade and allow any excess to drip off

Add the salmon pieces to the pan and quickly sear all over – the glaze will burn if you leave the fish in the pan too long, so take care. Clean the pan, then repeat with the remaining 2 fillets

Once the salmon has a caramelised brown colour, transfer to a baking tray and place in the oven until it is cooked to the desired temperature – slightly pink in the middle is ideal and will take 3–6 minutes depending on the thickness of the fillets. Leave to cook for longer if desired

Warm the blanched vegetables quickly in a pan with a dash of oil and place them in a bowl. Drizzle a little of the reserved marinade over them and add the salad leaves and coriander

Divide the vegetables between serving bowls and arrange the salmon fillets on top. Sprinkle with the toasted sesame seeds and serve immediately