Name: Sticky teriyaki salmon rice
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 tbsp teriyaki sauce -; 1 tbsp sweet chilli sauce -; 1 salmon fillet , skin on -; 50g wholemeal basmati rice -; 1 head pak choi , halved -; 1 tsp sesame seed -; 2 spring onions , finely chopped -; small bunch coriander , roughly chopped -; squeeze of lime -

Ingredients for - Sticky teriyaki salmon rice

1. 1 tbsp teriyaki sauce

2. 1 tbsp sweet chilli sauce

3. 1 salmon fillet , skin on

4. 50g wholemeal basmati rice

5. 1 head pak choi , halved

6. 1 tsp sesame seed

7. 2 spring onions , finely chopped

8. small bunch coriander , roughly chopped

9. squeeze of lime

How to cook deliciously - Sticky teriyaki salmon rice

1 . Stage

Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.

2 . Stage

Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.

3 . Stage

Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.

4 . Stage

Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.