Thai Salmon with Coconut Rice and Stir-fried Veggies

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. Place salmon pieces, skin-sidedown, on prepared tray and season with salt. In a small bowl mix first measure of sweet chilli sauce and lemon zest together. Spread evenly over salmon, then set aside while you prepare the veggies.
4. Cut broccoli into small florets; peel carrot, cut in half lengthways then slice 0.5cm; cut courgette in half lengthways then slice 1cm.
5. Bake salmon for 5-7 minutes, until just cooked through. While salmon cooks, stir-fry veggies. Heat a drizzle of oil in a large frypan on high heat. Cook broccoli and carrot for 3-4 minutes, stirring often.
6. Add courgette and cook a further 2 minutes. While courgette cooks, mix water, soy sauce, sesame oil and second measure of sweet chilli sauce in a small bowl, then add to vegetables and cook a further 30 seconds, until most of the liquid has evaporated.
7. spoon ¾ cup cooked coconut rice onto each plate and top with stir-fried veggies and Thai salmon. Sprinkle over mung bean sprouts and squeeze lemon juice over salmon just before eating.