Kaffir Lime-Glazed Salmon with Sesame Stir-Fry

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water and 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 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 the meal. In small pot on high heat, bring all kaffir lime-glazed salmon ingredients (except for salmon) to the boil. Stir until thickened slightly then remove from heat.
4. Place salmon, skin-side-down, on prepared tray. Season with salt and pepper and spoon over glaze, reserving a few tablespoons for serving. Bake salmon for about 8 minutes until just cooked through (depending on thickness), or until cooked to your liking.
5. While salmon is baking, heat sesame and oil in in a large fry-pan or wok on high heat. Stir-fry cabbage and beans for 1–2 minutes until cabbage is slightly wilted but still bright green and crunchy.
6. Remove pan/wok from heat, season with salt and pepper and toss through mung bean sprouts and first measure of sesame seeds.
7. Spoon ¾ cup cooked rice per person onto plates with some sesame stir-fry on the side. Place a piece of salmon onto each plate and drizzle over a little of the reserved kaffir lime glaze. Garnish with remaining sesame seeds.