Step 1

Preheat the oven to 190°C.

Step 2

Place the chilli, sugar, lime juice, fish sauce and sesame oil in a bowl and stir until the sugar has dissolved.

Step 3

Tear the herbs in a separate bowl and add the tomatoes and eschalots.

Step 4

Season the salmon fillets with salt and black pepper, then set aside.

Step 5

Heat the sunflower oil in a non-stick ovenproof frypan over medium-high heat. Add the salmon and cook for 2 minutes on each side. Transfer the salmon to the oven and cook for a further 5 minutes or until the salmon is cooked to your liking.

Step 6

Just before serving, toss the dressing with the tomato mixture.

Step 7

Place the salmon on a plate and top with the salsa. Serve with lime wedges and steamed jasmine rice, if desired.