Donal Skehan served up a tasty sticky soy salmon with crispy rice and pineapple salsa on Saturday Kitchen.

The ingredients for the salmon are: 4 salmon fillets (approximately 600g in total), skin removed and cut into chunks, 1 tbsp sesame oil, plus extra for frying, 1 tbsp cornflour, 2 garlic cloves, grated, 2 tbsp light soy sauc, 2 tbsp oyster sauce, 1 tbsp Shaoxing rice wine, 1 tsp caster sugar, 1 tbsp sesame seeds, toasted, sea salt and freshly ground black pepper.

For the crispy rice: 20g unsalted butter, 2 tbsp sesame oil, 2 garlic cloves, very finely chopped, 2.5cm piece fresh root ginger, peeled and very finely chopped, 3 spring onions, finely sliced, plus extra to garnish and 450g leftover cooked rice.

For the pineapple salsa: 150g pineapple, skin removed, cored and finely chopped, 1 red onion, finely chopped, 1 jalapeño chilli, finely chopped, handful fresh coriander leaves, chopped, 1 lime, zest and juice and pinch salt.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.