Name: Miso salmon
Total time: 35 min
Yield: Serves 2
Ingredients: 100g brown basmati rice; 2 skinless salmon fillets; 2 pak choi, quartered lengthways; a handful sugar snap peas; a handful baby corn; 2 spring onions, thinly sliced; 1 tbsp white miso; 1 tbsp rice vinegar; a thumb-sized piece ginger, finely grated; 1 clove garlic, finely grated

100g brown basmati rice
2 skinless salmon fillets
2 pak choi
quartered lengthways
a handful sugar snap peas
a handful baby corn
2 spring onions
thinly sliced

SAUCE

1 tbsp white miso
1 tbsp rice vinegar
a thumb-sized piece ginger
finely grated
1 clove garlic
finely grated

Method

step 1
Cook the rice in lightly salted boiling water following pack instructions, then drain well.
step 2
For the sauce, whisk together all of the ingredients with 100ml of water.
step 3
Heat the grill to high and heat a non-stick oven-proof frying pan over a medium-high heat, lightly oil and season the salmon fillets then cook on one side for 2 minutes until crisp. Turn, remove from the heat and pour over the miso sauce. Put under the grill for 2-3 minutes or until the salmon is crisp and the sauce reduced and bubbling.
step 4
Meanwhile, cook the pak choi, sugar snaps and baby corn in a large pan of boiling water until just tender, then drain well.
step 5
Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.