Lemon and Sweet Chilli Grilled Salmon with Pea and Broccoli Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Combine rice, water, sesame oil and a good pinch of salt in a large 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking prepare vegetables; finely dice broccoli florets and about half the stalk; roughly chop spinach leaves. Set both aside.
4. Pat salmon dry, remove any remaining pin-bones and arrange on prepared tray, skin-side-down. In a small bowl, mix sweet chilli sauce, soy sauce, sesame oil, garlic, lemon zest and juice together and spoon over salmon. Roast for 7–8 minutes or until just cooked through, depending on thickness (salmon is best served medium).
5. Place broccoli and peas and in a medium, heat-proof bowl. Pour over boiling water and set aside for 4–5 minutes until bright green and just tender. Drain and add to steamed rice, along with spinach. Fluff up with a fork until spinach has wilted slightly. Season to taste.
6. Divide pea and broccoli rice and salmon between plates and spoon over any remaining sauce from oven tray. Garnish with coriander and serve with a lemon wedge to squeeze over just before eating.