Makrut Lime Glazed Salmon

Steps

1. Cook rice Preheat oven to 220oC. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
2. Prep salmon Cut salmon into 4 pieces and place skin side down, on a lined oven tray. Season.
3. Cook salmon Combine makrut lime coconut sugar and first measure of Asian glaze in a small bowl. Spoon over salmon and bake for about 8 minutes (depending on thickness) until just cooked through or until cooked to your liking.
4. Make slaw Thinly slice cabbage until you have about 3 cups worth and add to a bowl along with spinach, mung bean sprouts, sesame seeds and a small drizzle of sesame oil and vinegar. Toss to combine. Mix remaining Asian glaze and mayonnaise in a small bowl.
5. Serve rice topped with salmon and a drizzle of dressing, with slaw on the side.