For the glaze: place the honey, soy sauce and balsamic vinegar in a frying pan and bring to the boil. Simmer until you have a thick syrup and then set aside.
Wash the sugar snap peas and thinly slice. Peel and finely slice the ginger. Mix the sugar snaps, the ginger, the rice vinegar, olive oil et sesame seeds together. Season with salt then put to one side.
Cut the salmon into 50g pieces and season with salt. Heat a non-stick frying pan until hot and then cook the salmon for 20 seconds on each side. Remove from the pan, season with piment d'Espelette and coat with the honey and soy reduction.
Serve the salmon with the sugar snap and ginger salad.
«Prepare the glazed salmon in advance and then place in a preheated oven for 2 minutes at 200'C before serving. You can also cook the salmon in the honey and soy glaze.»