Teriyaki Salmon, Brown Rice and Sesame Spinach Slaw

Steps

1. 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 at any time during cooking.
2. Roughly chop spinach; peel carrot and cut into thin matchsticks or grate; finely slice shallot. Combine all in a small bowl.
3. When rice is steaming, pat salmon dry with paper towels and remove any remaining scales or pin-bones. Heat a small, dry, frypan on medium heat. Toast sesame seeds until light brown, about 30 seconds. Remove from pan and set aside; increase heat to high and add a drizzle of oil. Fry salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Remove from pan, reduce heat to low and add teriyaki sauce. Leave to simmer until thickened and glaze-like, about 30 seconds. Remove pan from heat and return salmon to pan and turn to coat in sauce.
4. Toss sesame oil, lemon juice and half the sesame seeds through slaw.
5. Spoon cup cooked rice onto a plate with slaw, salmon and drizzle over remaining teriyaki sauce. Sprinkle over coriander and remaining sesame seeds.