Lime and Ginger Salmon with Green Veggie Rice

Steps

1. Preheat oven to high grill. Bring a medium pot of salted water to the boil. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for 8 minutes. Do not lift lid.
2. Combine garlic, lime zest and juice, ginger, soy sauce and honey in a medium bowl. Pat salmon dry, cut into 4-5 pieces and add to marinade. Toss gently to coat and set aside to marinate.
3. While salmon is marinating, finely chop broccoli stalk and florets. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until just tender then drain. Thinly slice spinach and set all veggies aside.
4. Line an oven tray (with a lip) with foil. Place salmon on tray, skin side down. Grill (on upper middleupper oven rack) for 6-8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Brush with any reserved marinade halfway through. Take care to ensure marinade does not burn.
5. Add all rice dressing ingredients to a large bowl and mix to combine. Add broccoli, peas, spinach and rice to bowl. Toss to combine and season to taste. Cut lime into wedges for serving.
6. To serve, divide green veggie rice between plates and top with lime and ginger salmon. Serve with a lime wedge to squeeze over just before eating.