Indonesian Inspired Salmon and Crab Nasi Goreng

Meanwhile, peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges.

Halve any thick broccoli stems lengthways.

Crush the peanuts in the unopened sachet using a rolling pin.

Lay the salmon fillets, skin-side down, onto one side of a lined baking tray. Season with salt and pepper. Sprinkle over the Indonesian style spice mix.

Pop the Tenderstem® broccoli onto the other half of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the salmon and broccoli on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the rice is cooked, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic. Stir fry for 30 secs. 

Stir in the crab meat. Fry for 1 min.

Add the cooked rice, peas, ketjap manis, soy sauce and sambal (add less if you'd prefer things milder). Stir well to combine. Fry, stirring frequently, until piping hot, 2-3 mins.  

Once the salmon is cooked, drizzle over the honey (see pantry for amount).

When everything's ready, stir the lime zest and a squeeze of lime juice into the rice.