Honey Soy Glazed Salmon with Coconut and Ginger Rice and Stir-Fried Vegetables

Steps

1. oven grill to high (position rack in middle of oven). Line an oven tray with baking paper
2. Combine all coconut and ginger rice ingredients in a pot and bring to the boil. As soon as it boils, stir and 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. In a small bowl, mix all honey soy dressing ingredients together and set-aside. Slice bok choy in half lengthways then thinly slice 0.5cm; remove stringy part from snow peas. Set all aside.
4. Pat salmon dry and remove any pin bones. Cut each piece in half lengthways and place skinside-down on prepared tray. Evenly coat salmon pieces with half the honey soy dressing (reserve half for vegetables) then grill for about 6 minutes (depending on thickness), or until cooked to your liking.
5. Heat a drizzle of oil in a large frypan or wok on high heat. Stir-fry vegetables for 3–4 minutes, or until just tender. Add remaining honey soy dressing and toss to coat vegetables. Allow to reduce for about 30 seconds, then remove from heat. Sprinkle over sesame seeds
6. Divide coconut and ginger rice between plates. Top with stir-fried vegetables and a piece of honey soy glazed salmon.