Teriyaki Salmon

Preheat the oven to 180ºC fan/200ºC/gas 6, and prepare a large saucepan of boiling salted water.

Add 300g of brown rice to the saucepan of boiling water. Reduce to a simmer and cook for 20 minutes or according to packet instructions. Next, remove the pan from the heat, drain the water and put the lid back on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, prepare the marinade by mixing 2 tbsp of soy sauce, 2 tbsp of sweet chilli sauce, 2 tbsp of honey, 2 tbsp of sesame oil, and grated ginger in a mixing bowl. Then place the salmon onto a baking tray and coat with the marinade. Put the salmon into the preheated oven for 15 minutes.

Add 1 vegetable stock cube to a heatproof jug and pour in 75ml of boiling water. Stir with a fork until the cube is devolved.

Heat 3 tsp of sesame oil in a saucepan on medium heat and crush in the garlic. Stir for a few minutes to soften. Slice the base of the pak choi to separate the leaves and wash under cold water before adding to the saucepan. Pour in the prepared vegetable stock. Now, place a lid over the pan and steam for 5 minutes.

Plate up the rice, and top with the pak choi and salmon. Serve and enjoy!