Whisk together the soy sauce,
honey, ginger and lime juice. Place the salmon fillets in a
shallow non-metallic dish and pour on the marinade. Rub the marinade into both sides
of the fillets and leave for 8 minutes. Cook the salmon fillets under a
hot grill, basting with the marinade, for 8-10 minutes on one side
only, or until the fish cooks through and is blackened on top. Meanwhile, heat a wok over medium
heat, add the oil and swirl to coat. Add the garlic and stir fry for 30
seconds without browning. Increase the heat and add the snow
peas and capsicum and stir fry for 2 minutes. Add the extra soy sauce and the
spinach and stir fry for 1-2 minutes, or until the spinach has
wilted. Serve the salmon on a bed of the
vegetables. Ready to eat in 30 minutes
