Sesame Crusted Salmon

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Line a baking tray with baking paper. Place the salmon skin-side down on the tray and season with salt and pepper. Drizzle over the honey and spread with a spoon to make sure the salmon is evenly covered. Sprinkle on the sesame seeds and keep to one side. We will bake the salmon when we take the rice off the heat. IMPORTANT: Wash your hands after handling raw fish.

Mix the soy, sesame oil (see ingredients for amount) and mirin into the tomatoes. Add a squeeze of lime juice, then taste and add more salt, pepper or lime juice if needed. Stir through the coriander and keep to one side. Once the rice has come off the heat, pop the salmon on the middle shelf of your oven and roast for 10-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through.

Do any washing up, then when the salmon has 4-5 mins left in the oven, heat a splash of oil in a frying pan over medium high heat. When the oil is hot, add the bok choy and stir fry for 4-5 mins. Let it brown slightly then remove from the heat and get ready to serve!