Punchy salmon salad

Peel and finely slice 2 cloves of garlic and ½ a fresh red chilli (deseed if you like), then peel and finely grate a 2cm piece of ginger. Pick the leaves from ½ a bunch of fresh coriander (15g) and finely slice the stalks. Scrape the skin of ¼ of a cucumber with a fork to create grooves, halve it lengthways, then scoop out and discard the seeds. Finely slice into half moons, then place in a bowl and squeeze over the juice of 1 lime. Drizzle over 1 tablespoon of sesame oil and toss together. Put 300g of new potatoes into a pan, cutting any larger potatoes in half, then cook in boiling salted water for 12 to 15 minutes, or until tender. Trim and roughly chop 160g of green beans, adding them to the pan for the last 4 minutes. Drain and leave to steam dry. Meanwhile, cut open 1 green tea bag (if using) and sprinkle the tea onto a plate. Add a good pinch of sea salt and black pepper, then roll the salmon in the mixture until completely covered. Place a non-stick frying pan over a medium heat, scatter in 1 tablespoon of sesame seeds and toast until golden, then remove to a bowl. Place the pan back on the heat, drizzle in 1 tablespoon of groundnut oil, then add 1 x 225g salmon fillet, skin-side down. Fry for around 6 minutes, or until the skin is golden and crisp. Flip over and cook for roughly 5 more minutes, or until just cooked through in the middle – this will vary slightly depending on the thickness of your salmon, so use your instincts. Remove the salmon to a board, skin-side up, and leave to cool a little. Pop the frying pan back on a medium heat. Drizzle in 1 tablespoon of groundnut oil, add the garlic, chilli, ginger and coriander stalks, then fry for a couple of minutes, or until lightly golden. Add the cooked veg, and using a potato masher, lightly crush the potatoes. Toss everything together, season to taste with sea salt and black pepper, then fry for a couple of minutes. Remove from the heat. Trim and finely slice 2 spring onions, stir them through the potatoes with the coriander leaves, then spoon onto a serving platter. Flake over the cooked salmon and sprinkle with the toasted sesame seeds. Serve with the pickled cucumber and cut the remaining lime wedges for squeezing over.