Lemon Grilled Salmon with Pea and Broccoli Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil. Preheat BBQ hot plate to medium-high (if using).
2. Combine rice, water, first measure of sesame oil and a pinch 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 15 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 vegetables. Finely chop broccoli florets and about half the stalk. Roughly chop baby spinach and set both aside.
4. Pat salmon dry with paper towels, remove any remaining pin-bones and place on prepared tray, skin-side-down. In a small bowl, mix sweet chilli sauce, soy sauce, second measure of sesame oil, lemon zest and juice together and spoon over salmon. Roast for 7-8 minutes (depending on thickness), until just cooked through.
5. Add broccoli to pot of boiling water and cook for 2-3 minutes, until bright green and tender. Add peas to pot for final minute of cook time, until bright green and cooked. Drain well then add to steamed rice, along with baby spinach.
6. Fluff up and fold together with a fork, until spinach has wilted slightly. Season to taste with salt and pepper.
7. divide pea and broccoli rice and lemon grilled salmon between plates and spoon over any remaining sauce from the oven tray. Serve with a lemon wedge to squeeze over just before eating.