Hoisin-glazed salmon with pak choi and brown rice

Ingredients

For 1 serving

• Salmon fillet120 g
• Hoisin sauce1 tablespoon
• Lime juice1 teaspoon
• Bok choy150 g
• Brown rice60 g
• Garlic1 clove
• Peanut oil1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy, fish, sesame,

In season: October – March

Method

1. Heat the oven to 200 °C (conventional). Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile mix the hoisin sauce with the lime juice. Pat the salmon fillet dry, place it skin-side down on a lined baking tray and brush with the glaze.
3. With 12 minutes left on the rice, put the salmon in the oven and bake for 12 minutes, until the glaze is glossy and the fish flakes in the centre.
4. Meanwhile toast the sesame seeds in a small dry pan for 1 minute, until golden. Cut the pak choi into quarters, rinse it and chop the garlic.
5. Heat the groundnut oil in a frying pan over high heat and stir-fry the pak choi with the garlic for 3 minutes, until the leaves wilt and the stems stay crisp.
6. Sprinkle the salmon with the sesame seeds and serve with the rice and pak choi.