Directions

1. To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste.
2. Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy.
3. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients.
4. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat.
5. Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics.
6. Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath.
7. With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm.
8. To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside.
9. To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar.
10. Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce.
11. Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions.