2 salmon fillets
1 tablespoon teriyaki sauce
50g whole meal basmati rice
1 tablespoon sesame seed
2 spring onions, finely chopped
Small bunch coriander, roughly chopped
1. Apply the teriyaki sauce as a marinade in the salmon fillet. Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 minutes until the rice is tender and has absorbed all the water.
2. Meanwhile, heat the grill to high and place the salmon fillet on a baking tray. Grill for 4-5 minutes, basting with the marinade, then turn over and grill for a further 3 minutes.
3. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
4. Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime.