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

2 tbsp soy sauce

sunflower oil

root ginger , grated to make 1tsp

sesame seeds to serve


  1. 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.
  2. Cut the veg into equal-sized pieces and steam until tender.
  3. 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.
  4. 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.