Sticky teriyaki salmon rice

• teriyaki sauce↗1 tbsp tbsp
• sweet chilli sauce↗1 tbsp tbsp
• salmon fillet↗1

  skin on

• wholemeal basmati rice↗50g g
• head pak choi↗1

  halved

• sesame seed↗1 tsp tsp
• spring onions↗2

  finely chopped

• small bunch coriander

  roughly chopped

• squeeze of lime

Step-by-step instructions

1. 1

   Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.

2. 2

   Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.

3. 3

   Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.

4. 4

   Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.