Sweet Chilli Baked Salmon with Sesame Pea and Broccoli Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium-high heat (if using).
2. Combine rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare vegetables. Finely chop broccoli florets and about half the stalk; roughly chop spinach leaves; finely slice green part of spring onion (if using). Set all aside.
4. Pat salmon dry, remove any remaining pin bones and arrange on prepared tray, skinside-down. In a small bowl, combine sweet chilli sauce, soy sauce, sesame oil, garlic and lemon juice together and spoon over salmon. Bake for 7–8 minutes (depending on thickness), or until just cooked through.
5. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until bright green and broccoli is just tender.
6. Drain broccoli and peas, add to steamed rice, along with spinach then fluff up and combine with a fork, until spinach has wilted slightly. Season to taste with salt and pepper.
7. Divide sesame pea and broccoli rice and sweet chilli baked salmon between plates, spoon over any remaining sauce from tray. Garnish with spring onion, coriander and a squeeze of lemon juice (if using)