Teriyaki-Baked Salmon with Stir-Fry Veggies and Rice

Steps

1. oven grill to high. Line an oven tray with baking paper.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat salmon dry with paper towels, remove any remaining pin bones and cut into 3–4 pieces. Season with salt and place in a medium bowl with first measure of teriyaki sauce. Toss to coat then place, skin-side-down, on prepared tray.
4. Prepare vegetables; peel carrots, cut in half lengthways then thinly slice; cut broccoli into small florets and roughly dice stalk; thinly slice cabbage until you have 3–4 cups worth. Set all aside.
5. When rice is steaming, grill salmon in oven (on middle rack) for 6–8 minutes (depending on thickness), for medium-rare, or until cooked to your liking. Take care to ensure glaze does not burn. Stir all sauce ingredients together in a small dish, until cornflour is dissolved.
6. Heat oil in a fry-pan on high heat and stir-fry carrots and broccoli for about 2 minutes. Add water to help vegetables steam for 30 seconds. Add ginger, cabbage and all sauce ingredients and stir-fry until tender, 2–3 minutes. Season to taste with soy sauce, if required.
7. Spoon ¾ cup cooked rice per person onto plates and top with stir-fried veggies. Flake salmon away from skin and dot over veggies. Garnish with sesame seeds and squeeze over lemon juice just before serving, if desired.