Tamari and ginger glazed salmon with jasmine rice and pak choi

Ingredients

For 1 serving

• Salmon fillet140 g
• Jasmine rice40 g
• Bok choy150 g
• Tamari1 tablespoon
• Ginger5 g
• Maple syrup1 teaspoon
• Sesame seeds1 teaspoon
• Sesame oil1 teaspoon
• Saltto taste

Contains: soy, fish, sesame

Method

1. Rinse the jasmine rice under cold water until it runs clear. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, turn the heat to the minimum, cover and cook for 12 minutes; turn off and leave to rest, covered, for 5 minutes.
2. Meanwhile peel the ginger, grate it finely and mix it in a small bowl with the tamari and maple syrup.
3. Pat the salmon fillet dry with kitchen paper. Heat a non-stick pan over medium heat and cook the salmon skin side down for 4 minutes, until the skin is crisp; turn it and cook for another 2 minutes.
4. Pour the glaze into the pan and cook for 1–2 minutes, turning the salmon in it, until the sauce thickens and coats it with a shine.
5. Cut the pak choi into quarters lengthways and rinse the base well. Heat the sesame oil in another pan over high heat and stir-fry it for 2–3 minutes, until the leaves wilt but the stems stay crunchy.
6. Toast the sesame seeds in a small dry pan for a minute, until fragrant. Serve the salmon on the rice with the pak choi, the glaze from the pan and the sesame.