Asian Pesto-Glazed Salmon with Jasmine Rice and Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water and a pinch of salt in a 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.
3. While rice is cooking, prepare the rest of meal. In a bowl, mix Asian pesto and mayonnaise together. Pat salmon dry with paper towels and remove any pin-bones. Place, skin-side-down, on prepared tray and evenly spread over pesto mixture. Set aside.
4. Slice bok choy in half lengthways; finely chop broccoli; thinly slice spring onion (white part); set aside. When rice is steaming, bake salmon for about 7 minutes (depending on thickness), until pesto starts to colour and salmon is just cooked. Season to taste with salt and pepper.
5. In a bowl mix all Asian dressing ingredients together.
6. While salmon is cooking, bring a full kettle to the boil. Place bok choy, broccoli and spring onion (white part) in a heat-proof bowl. Cover with boiling water and leave for 3 minutes. Drain and return to bowl with Asian dressing and toss to coat.
7. Spoon ¾ cup cooked rice onto plate. Top with salmon and serve vegetables on the side. Garnish with coriander and green part of spring onion.