1. Preheat the oven to 170°C

2. In a non-stick pan sear the salmon skin side down until you have a golden brown colour, then turn over and crisp the skin.

3. Mix 20g Major Pan-Asian Vegetable Broth with a little water.

4. Remove the salmon from the pan and place onto a non-stick baking tray skin side down, brush Major Pan-Asian Vegetable Broth paste evenly over the fillets.

5. Place into the preheated oven for 6 minutes.

6. Bring 750ml of water to the boil then whisk in the remaining Major Pan-Asian Vegetable Broth paste, add the ginger and lime zest.

7. Briefly blanch the prepared vegetables in the stock, when cooked remove and divide evenly between 4 bowls.

8. Strain the stock into a clean saucepan, check and adjust the seasoning as required.

9. Top the vegetables with the salmon then carefully pour round some of the broth.

10. Drizzle with a little sesame oil then scatter with sesame seeds and coriander. 

Major Consultant Chef for Ireland and Scotland Bob McDonald's tip: Would be great with monkfish tail or shelled black tiger prawns.