Sriracha-Glazed Salmon with Brown Rice and Wilted Greens

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. 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.
3. While rice is cooking, pat salmon dry with paper towels, remove any remaining pin bones and place on prepared tray. Season salmon with salt and spoon sriracha glaze evenly over.
4. When rice is steaming, bake salmon for 5-7 minutes for medium (depending on thickness), or until cooked to your liking.
5. While salmon cooks, heat a drizzle of oil in a large fry-pan on high heat. Stir-fry courgette ribbons and cabbage for about 1 minute, until just softened. Add mustard choy and lemon zest and cook about 30 seconds, until wilted. Season to taste with salt and pepper.
6. spoon ¾ cup cooked brown rice onto a plate. Serve sriracha-glazed salmon and wilted greens on the side. Squeeze over lemon juice and drizzle with remaining sriracha glaze (if desired).