Sesame Teriyaki Salmon on Toasted Coconut Rice

While the rice cooks, heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a small bowl.

Peel and grate the garlic (or use a garlic press). Trim the root from the bok choy, then thinly slice widthways. Trim the green beans. Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the green beans and Tenderstem®. Stir-fry until starting to char, 3-4 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Add the bok choy and a splash of water, then immediately cover with a lid or some foil. Allow to cook until the veggies are tender, 5-6 mins. Once cooked, transfer to a bowl and season with salt and pepper. Stir in half the black sesame seeds and half the sesame oil. Cover to keep warm and set aside.

Meanwhile, pop another large frying pan on medium-high heat with a drizzle of oil. Season the salmon on both sides with salt and pepper. Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 3-4 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.