200g jasmine rice
200g Tenderstem broccoli
150g baby corn
1 red pepper
150g sugar snap peas
4 wild salmon fillets , skin on
2 tbsp clear honey
root ginger , grated to make 1tsp
sesame seeds to serve
- Rinse the rice under running water. Drain, put in a pan and cover with cold water to 1 1/2 cm depth. Bring to the boil then simmer until the water has evaporated and the rice is cooked, about 15 minutes. Turn off the heat and keep warm with the lid on.
- Cut the veg into equal-sized pieces and steam until tender.
- Heat a non-stick frying pan then add the salmon, skin side down. Cook over a medium heat for about 4 minutes, then turn over, lower the heat and cook for 2-3 minutes.
- Make the dressing by whisking the honey, soy sauce, 1 tbsp oil and ginger in a bowl. Serve the salmon with the rice and vegetables, a drizzle of dressing and a sprinkle of sesame seeds.