Miso-glazed salmon and broccoli with coconut rice

4 salmon fillets (approx 750g)

1 tbsp white miso paste

2 tbsp mirin

2 tbsp soy/teriyaki sauce

1 tbsp maple syrup

1 tbsp sesame oil

2 garlic cloves

2 cm piece fresh ginger

4 tbsp water

200g tender stem broccoli

For the coconut rice:

1 tsp oil

250g basmati rice

400ml coconut milk

100ml chicken stock

¼ tsp salt

To garnish:

Fresh lime, red chilli, spring onions, sesame seeds and coriander