Teriyaki Sriracha Salmon and Ginger Rice Bowl

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Pop the cucumber into a medium bowl with the rice vinegar, soy sauce and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

In the meantime, trim the pak choi, then thinly slice widthways.

Halve any thick broccoli stems lengthways. Peel and grate the garlic.

In a medium bowl, mix together the teriyaki sauce and sriracha.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Using the back of a spoon, brush enough teriyaki sriracha sauce over the salmon to coat all sides. Set aside the remaining sauce for later. Sprinkle over half of the roasted sesame seeds.

When the oven is hot, roast 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.

Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat. Once hot, add the garlic and fry for 1 min.

Add the Tenderstem® and pak choi and stir-fry for 2-3 mins.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-5 mins more. Season with salt and pepper.

Once the veg is cooked, transfer to a bowl and cover to keep warm.

Wipe out the (now empty) frying pan and and pop on medium-high heat (no oil).

Once hot, pour in the water for the sauce (see pantry for amount), the remaining teriyaki sriracha sauce from your bowl and the remaining sesame seeds. Bring to the boil and simmer until thickened, 2-3 mins.

Once the salmon is cooked, gently peel off the skin and discard.