Teriyaki Salmon with Brown Rice and Sesame Spinach Slaw

Steps

1. Combine rice, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
2. While rice cooks, prepare sesame spinach slaw. Roughly chop spinach; peel carrot and cut into thin matchsticks (or grate); thinly slice shallot. Combine all in a small bowl and set aside. Pat salmon dry with paper towels and remove any pin-bones. Heat a small fry-pan on medium heat.
3. Toast sesame seeds for about 30 seconds, until light brown. Remove from pan and set aside. Heat a drizzle of oil in same pan and increase heat to high. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
4. Remove salmon from pan, reduce heat to low and add teriyaki sauce. Leave to simmer for about 30 seconds, until thickened and glaze-like. Remove pan from heat, return salmon to pan and turn to coat in sauce. Toss sesame oil, lemon juice and half the sesame seeds through slaw.
5. Spoon ¾ cup cooked brown rice onto a plate. Place sesame spinach slaw and teriyaki salmon on the side and drizzle over remaining teriyaki sauce. Sprinkle over coriander and remaining sesame seeds.