Lime and Coconut Sugar-Glazed Salmon with Sesame Savoy

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water, coconut and salt in a medium 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.
3. Place all lime and coconut sugar glaze ingredients (except salmon) in a small pot and bring to the boil, stir a few times until thickened slightly, then remove from heat. Place salmon pieces, skin-side-down, on prepared tray.
4. Season salmon with salt and pepper and spoon glaze evenly over, reserving about 1 tablespoon of glaze for serving. Bake salmon for about 8 minutes for medium-rare (depending on thickness), or until just cooked through. Set aside to rest for 2 minutes.
5. While salmon cooks, heat a large, dry fry-pan on high heat and toast sesame seeds for 1-2 minutes, stirring regularly, until slightly golden. Remove from pan and set aside. Keep pan on heat and reduce to medium-high heat.
6. Add sesame oil and olive oil to pan to heat. Add cabbage and bok choy and stir-fry for 1-2 minutes, until slightly wilted but still bright green and crunchy. Add mung bean sprouts and half the sesame seeds, toss through then season with salt and pepper.
7. spoon ¾ cup of cooked coconut brown rice per person onto each plate and top with sesame savoy and a piece of lime and coconut glazed salmon. Drizzle with reserved lime and coconut sugar glaze and garnish with coriander and remaining sesame seeds. Squeeze over lime juice just before eating.