Pan-Fried Maple Salmon

• 3 tsp olive oil
• 4 x 150g salmon fillets
• 1 lime, quartered
• 2 pak choi, chopped
• 2 red onions, sliced
• Handful of coriander

For the maple glaze:

• 3 tbsp + 3 tsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp + 2 tsp soy sauce
• 3 tsp sesame oil
• 2 cloves of garlic, finely chopped
• 20g freshly grated ginger
• 1 red chilli, sliced
• Sesame seeds
• Salt and pepper, to season

1. In a bowl, whisk the ingredients for the maple glaze together. Transfer to a sealable food bag and add the salmon fillets.
2. Place in refrigerator for at least an hour and leave to infuse.
3. Heat a heavy-bottomed pan on high with the olive oil and place salmon fillets skin-side down along with the red onions and pak choi.
4. Gently fry and flip the salmon side after 3 minutes.
5. Garnish with lime and coriander.