Soy-Glazed Salmon Bowl with Jasmine Rice and Pak Choi

• 150 g Jasmine rice
• 2 pieces Salmon fillet, skin on
• 15 g Ginger root
• 2 cloves Garlic
• 60 ml Light soy sauce
• 2 tbsp Sesame oil
• 250 g Bok choy
• 2 pieces Spring onion
• 2 tsp Roasted sesame seeds
• 1 piece Lime

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan with a tight-fitting lid according to the packet instructions. Leave it covered off the heat for 5 minutes, then fluff with a fork.
2. Meanwhile, finely grate the ginger and finely chop the garlic. Trim the bok choy and slice it into bite-sized pieces, keeping the thicker stems separate from the leaves. Thinly slice the spring onion and cut the lime into wedges.
3. Pat the salmon dry. Heat 1 tbsp sesame oil in a large frying pan over medium-high heat, then cook the salmon skin-side down for 4 to 5 minutes until the skin is crisp. Turn and cook for 2 to 3 minutes more, until just cooked through.
4. Reduce the heat to medium and add the ginger and garlic to the pan, stirring for 30 seconds until fragrant. Pour in the light soy sauce and let it bubble for 1 to 2 minutes, spooning the glossy glaze over the salmon until it lightly thickens and coats.
5. In a wok (or the same pan wiped out), heat the remaining 1 tbsp sesame oil over high heat. Stir-fry the bok choy stems for 1 minute, then add the leaves and cook for 1 to 2 minutes until just wilted and bright.
6. Divide the rice between two bowls and top with the bok choy and salmon. Spoon over any remaining glaze, then finish with spring onion, roasted sesame seeds, and a squeeze of lime.

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