Combine soy sauce, sesame oil, and honey in a bowl to make the marinade.

Pour the marinade over the salmon steaks in a dish.

Refrigerate the salmon in the marinade for at least 2 hours, or overnight.

In a small saucepan, combine rice wine vinegar, red chile, and caster sugar to make the hot and sour dressing.

Heat the dressing gently until the sugar dissolves.

Remove the dressing from the heat and let it cool. Add sunflower oil.

In a heavy frying pan, fry the cashew nuts until lightly browned.

Add sea salt and black mustard seeds to the nuts and fry until the seeds start to pop.

Set the cashew nut mixture aside.

Heat the oil in a hot pan.

Fry the salmon steaks for 4 minutes on each side, starting with the skin side down.

Ensure the salmon is cooked through but still moist.

Combine bean sprouts, sliced snow peas, thinly sliced water chestnuts, lime zest, lime juice, and chopped coriander in a bowl.

Add the cooled hot and sour dressing to the salad ingredients and mix well.

Serve the salad on plates and top with the fried salmon steaks.

Garnish with extra chopped coriander.