Sticky teriyaki salmon

• 4Salmon fillets
• 4 tbspSoy sauce
• 2 tbspClear honey
• 15gFresh ginger, grated
• 1 cloveGarlic, grated
• 1 headBroccoli
• 300gBasmati rice
• 3Spring onions
• 1 tbspSesame seeds

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Grate the ginger and garlic into a small pan with the soy sauce and honey. Bubble for 2 to 3 minutes until it coats the back of a spoon, then take it off the heat.

2. 2

   Meanwhile, rinse the rice and boil it in plenty of salted water for 12 minutes. Cut the broccoli into florets and drop them in for the last 4 minutes, then drain the lot and cover.

   15 min, mostly hands-off

3. 3

   Sit the salmon skin side down on a lined tray, season lightly and roast for 8 minutes.

4. 4

   Spoon most of the glaze over the fish and roast for 4 minutes more, until sticky on top and just flaking.

5. 5

   Slice the spring onions. Pile the rice and broccoli into bowls, top with the salmon and the last of the glaze, and scatter over the spring onions and sesame seeds.