If you have a well-stocked store cupboard, this recipe is for you. It’s light, quick and not a bit fiddly, says top chef Anthony Worral Thompson.

And if you use two-minute microwaveable rice, you’ll be sitting around the dinner table in no time.

The cost of salmon has also fallen considerably in recent years, so it really is a gourmet dinner at very little cost.

Timetable: from start to table in 20 minutes. Preparation 10 minutes, cooking 10 minutes

Ingredients

• 4 salmon fillets, skin on
• 3 tbsp seasoned plain flour
• 1 tbsp vegetable oil
• 85g (3oz) unsalted butter
• 3 tbsp soy sauce
• 2 cloves garlic, crushed to a paste
• 2.5cm (1in) ginger, peeled and grated
• 1 red chilli (medium hot), finely chopped
• 1 tbsp clear honey
• 4 heads of pak choi, sliced lengthways
• Juice and grated zest of 2 limes
• to serve – boiled rice

1) Dust the salmon skin with the seasoned flour. Heat the oil in a large frying pan, place the salmon, skin side down, in the pan and cook over a medium heat for eight minutes, until the skin is crispy and the salmon flesh is three-quarters cooked. Turn the salmon over and cook it on the flesh side for two minutes, then remove and set aside to keep warm.

2) In the same pan, add the butter, soy sauce, garlic, ginger, chilli and honey, and whisk to combine. Add the pak choi and cook over a high heat for two minutes. With a slotted spoon, lift out the pak choi on to four warm plates, then top with the salmon. Quickly add the lime zest and juice to the juices in the pan, and spoon over the salmon. Serve with plain rice.

Antony’s tip: “Adding a few chopped coriander leaves to the pak choi makes this dish even more delicious. However, be aware that not all children like coriander.”