Makrut Lime Glazed Salmon with Sesame Stir-Fry

Steps

1. Preheat oven to 220°C. Combine rice, water 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a small bowl, combine salmon ingredients (except salmon) and stir to combine. Line an oven tray with baking paper.
3. Cut salmon into 2-3 pieces and place skin-side-down on prepared tray. Season, and spoon over glaze, reserving 1 tablespoon for serving. Bake salmon for about 8 minutes until just cooked (depending on thickness), or until cooked to your liking.
4. While salmon is baking, shred cabbage until you have about 1½ cups worth. Cut courgette in half lengthways and thinly slice. Set aside. Cut lime into wedges. Set aside. Heat sesame oil in a large fry-pan or wok on high heat.
5. Add cabbage and courgette to pan and stir-fry for 1-2 minutes until cabbage is slightly wilted but still bright green and crunchy. Remove pan/wok from heat, toss through fish sauce, mung bean sprouts and first measure of sesame seeds.
6. To serve, spoon ¾ cup cooked rice per person onto plates with some sesame stir-fry on the side. Place a piece of salmon onto each plate and drizzle over a little of the reserved makrut lime glaze. Garnish with remaining sesame seeds and coriander and squeeze over lime.