1 tbsp miso paste

1 tbsp rice wine vinegar

1 tbsp honey or maple syrup

1 tbsp soy sauce

2 x salmon filets, skin off

¾ cup (150g) jasmine rice

¾ cup coconut milk

¼ cup water

2 tsp sesame oil

1 garlic clove, finely sliced

2 bunches bok choy, rinsed

1 tsp sesame seeds

2 spring onions, thinly sliced (green part only)

1. Preheat oven to 220°C. Grease a baking dish with oil, or line with parchment paper. In a small bowl, add the miso paste, rice wine vinegar, honey (or maple syrup) and soy sauce. Whisk to combine. Place the salmon filets into the baking dish and spoon over the sauce. Set aside for 5 minutes.

2. Rinse rice and place in a medium saucepan with coconut milk and water. Bring to a boil over medium-high heat, then reduce to low, cover and cook for 10 minutes, or until tender. Allow to stand, covered for 5 minutes.

3. After the salmon has been marinating for approximately 5 minutes, transfer to the oven and bake for 8-10 minutes, or until cooked to your liking. Meanwhile, heat sesame oil and garlic in a frypan over medium-high heat. Once hot, add bok choy and stir carefully. Cook for 2 minutes, or until tender. To serve, divide rice between two plates, then add salmon and bok choy. Sprinkle with sesame seeds and spring onions.