Miso Salmon with Stir-Fried Veggies and Spinach Rice

Steps

1. Combine rice, water and a pinch of salt in a medium 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.
2. Finely chop spinach and set aside. Cut broccoli into small florets. Peel carrot, cut in half lengthways then slice 0.5cm. In a small bowl (or cup) mix soy sauce, sweet chilli sauce and sesame oil together.
3. Pat salmon dry with paper towels and remove any remaining pin bones. Cut into 4-5 pieces and season skin well with salt. Heat a large, dry fry-pan on medium-high heat and cook sesame seeds for about 1 minute, remove and set aside. Return pan to heat (no oil needed). Cook salmon, skinside-down, for about 3 minutes, until skin is crispy.
4. Turn salmon over and cook a further 2 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest. Wipe pan clean with a paper towel then return to the heat and stir-fry broccoli and carrot for about 3 minutes, until just tender.
5. Add soy sauce mixture to pan with veggies, toss to combine, then remove from heat. Fold spinach through cooked rice. If you would prefer your miso glaze warm, heat in microwave or small pot on low heat, for 20-30 seconds before serving.
6. Spoon ¾ cup spinach rice per person into each bowl, top with stir-fried veggies and salmon. Drizzle a little miso glaze over salmon (if using) and sprinkle over sesame seeds.