Lime, chilli and ginger glazed salmon with Asian rice and greens

This meal is as easy to prepare as it is healthy.

Japanese rice

1 ½ cups	Rice, (basmati, sushi or jasmine rice)
1 Tbsp	Tamari soy sauce
1 knob	Butter
1 Tbsp	Black sesame seeds, optional

Glazed salmon and greens

4 fillets	Salmon, fresh and pin-boned (Main)
1 Tbsp	Sweet chilli sauce
1	Lime, finely grated zest and juice
1 piece	Fresh ginger, approx 1 inch long, sliced thinly and cut into matchsticks
4 bunches	Bok choy, kai larn, tat soi or similar, trimmed
1 dash	Sesame oil

Directions

1. Cook rice according to packet instructions. Add soy sauce, butter and sesame seeds and mix through the rice.
2. Preheat oven to 200C. Line an oven tray or dish with baking paper and lay salmon fillets (flesh side up) on top.
3. Mix sweet chilli, lime juice and zest and ginger and spoon over salmon.
4. Season with salt and pepper. Bake for 6-7 minutes or until salmon is just cooked through.
5. Cook greens in boiling water for 1 minute. Drain and drizzle with a little sesame oil.
6. Divide rice between plates, top with a piece of salmon and Asian greens.
7. Serve with a lime wedge to squeeze over salmon (optional).