Teriyaki Salmon with Bok Choy Salad

Steps

1. Combine rice, water and a good pinch of salt in a small 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 at any time during cooking.
2. Thinly slice boy choy and thinly slice or peel carrots into ribbons.
3. While rice is steaming, pat salmon dry, remove any pin bones and season. Heat a small, dry fry-pan on medium heat. Toast sesame seeds for about 1 minute, until golden. Remove from pan and set aside. Increase heat to high and add a drizzle of oil.
4. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. reduce heat to medium and add half of the teriyaki sauce to pan to coat the salmon.
5. Set salmon aside and return pan to heat. Toss carrots and bok choy in pan for about 1 minute until just wilted. Place in a medium bowl along with half the sesame seeds, sesame oil, vinegar, soy sauce and fish sauce.
6. To serve, spoon ¾ cup cooked rice, bok choy salad and salmon onto a plate and drizzle over remaining teriyaki sauce. Sprinkle with coriander leaves and remaining toasted sesame seeds.