Teriyaki Glazed Salmon on Garlic Rice

Once the water is boiling, turn the heat down to medium and cover with the lid.
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).

Meanwhile, lay the salmon fillets, skin-side down, onto a baking tray lined with baking paper. Season with salt and pepper.
Once the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

While the salmon bakes, halve any thick Tenderstem® broccoli stems lengthways. Halve the baby corn lengthways.
After the salmon has baked for 5 mins, heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the broccoli and baby corn and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.

Once the veg is cooked, transfer to a bowl, then stir in half the toasted sesame seeds and half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.
Pop the (now empty) frying pan back on medium heat.
Pour in the teriyaki sauce and remaining sesame oil. Stir together and cook until warmed through, 1-2 mins.