1. Make the Glaze: In a small bowl, whisk together soy sauce, honey, garlic, rice vinegar, sesame oil, and red pepper flakes.

Cook for a minute or two longer until the sauce is syrupy. Serve the salmon skin-side up with a little sesame oil drizzled over, the sauce spooned over and couscous on the side.

Transfer the salmon to a warm plate to rest. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.

Place the glazed salmon at 3 o’clock and the prawn skewer at 9 o’clock. Sprinkle the seafood with the sesame seeds, green onions and the other half of the almonds. Garnish with the candy red ...