Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub your potatoes. Halve or quarter so they’re all the same size. Tip into a saucepan. Add water and a pinch of salt. Cover. Bring to boil and simmer for 10-12 mins till tender. Drain and set aside.

Zest and juice the lime. Peel and grate half the ginger. Remove the outer layers from the lemon grass and save for stock. Finely chop the tender middle. Cut the chilli in half and roughly chop one half, leaving the seeds in for a hotter flavour.

Whisk together half the lemon grass and lime juice in a bowl. Add a pinch of salt. Place the salmon in a baking dish and pour over your citrus marinade. Cover with foil. Leave to marinade. Place in the oven and heat for 10-12 mins till cooked through.

Pick the leaves from the coriander. Roughly chop the tomato. Place into a food processor with the ginger, saved lemon grass, chilli and coriander stalks and seeds. Blitz to a purée. No processor? Finely chop everything with a sharp knife.

Tip the tomato dressing into a saucepan with the lime zest. Pour in the honey. Place on a low heat to cook for 4 mins till warmed. Taste. Season as necessary. Pour over and coat the potatoes.

Peel the cucumber into ribbons, turning the cucumber as you go. Finley chop the seeded middle. Place in a bowl. Carefully peel off the salmon skin. Flake the salmon into large chunks. Pour any saved marinade over the potatoes.

Heat the oil in a frying pan. Slice the saved chilli and ginger into strips and add them. Cook for 2 mins till crispy. Remove with a slotted spoon. Fry the salmon skins for 2 mins on each side till crispy. Roughly chop when cooled.

Make a bed of salad leaves on a large plate or two small ones. Chuck in the potatoes. Top with the cucumber and salmon. Mix with your hands. Top with the coriander leaves, crispy ginger and chilli. Scatter over the crispy salmon skin to serve.