Simon Rimmer served up a tasty firecracker salmon dish on today’s episode of Sunday Brunch.

The ingredients are: 4 x 175g salmon fillets, 300ml honey, 200ml hot sauce, 2 sliced chilli, 120g butter, 75ml balsamic vinegar and 75ml soy.

For the salad: 400g cooked giant cous cous, 8 chopped sp onions, 12 chopped blanched green beans, 100g toasted cashews, chopped and 100g finely shredded spinach.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.