Miso-glazed salmon and broccoli with coconut rice

Method

1. Whisk all the marinade ingredients together in a bowl. Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours.

2. Next steam the coconut rice. Make up the stock, open the tin of coconut milk. Heat the oil in the saucepan and cook the rice for 1 minute, stirring all the time. Pour in all the liquid together, bring it to a boil, then reduce it down to a very low heat. Pop the lid on and cook until the rice has absorbed all the liquid and is soft. This usually takes about 30 minutes. Turn off, allow to sit for a few moments, fluff up and transfer to a serving bowl. Garnish with fresh coriander.

3. Preheat the oven to 220℃/200℃ fan. Arrange the salmon on the baking tray. Combine the miso, mirin, sesame, soy, garlic, ginger and water together. Whisk and spoon the marinade over the salmon and cook for 15-20 minutes. Plunge the broccoli into a saucepan of boiling water and cook for 3 minutes. Drain and refresh in ice-cold water immediately. Pop on the baking tray with salmon for the last 5-10 minutes of cooking.

4. Garnish the miso salmon traybake with lime wedges, fresh coriander, spring onions, sesame seeds and chilli. Serve family-style in the centre of the table on the tray with the big bowl of steamy fragrant coconut rice.