INGREDIENTS

• 250g brown rice

• 2 carrots

• 2 heads broccoli

• 2 bunches pak choy

• x4 Tasmanian salmon fillets

• 10g toasted sesame seeds 2

• 20ml sesame oil 2

• 2 tbs soy sauce 3

• 1½ tbs white vinegar

• 2 tbs honey

• 2 tbs extra virgin olive oil

Allergens: Fish, Sesame, Soy. May contain traces of other allergens.

METHOD

1. Cook rice

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

2. Prep vegetables

Halve the carrots lengthwise and thinly slice on an angle. Coarsely chop the broccoli stems, then cut the head into small florets. Coarsely chop the pak choy, keeping the stems and leaves separate.

3. Prep salmon

Cut the salmon into 3cm cubes. (If preferred, remove the skin before cutting into cubes by making an incision between flesh and skin with a sharp knife. Grip skin tightly and slice in a downward motion, pushing the blade into the skin.)

4. Make sesame-soy sauce

Whisk the sesame seeds, sesame oil, 2 tbs soy sauce, 1½ tbs white vinegar, 2 tbs water and 2 tbs honey in a bowl until combined.

5. Stir-fry vegetables

Heat 1 tbs extra virgin olive oil in a large deep frypan over high heat. Stir-fry the carrot, broccoli and pak choy stems for 2 mins. Add 1 tbs water and cook, stirring, for 1 min or until just starting to soften. Add the pak choy leaves and stir-fry for a further 1 min or until the vegetables are just tender.

6. Cook salmon

Meanwhile, heat 1 tbs extra virgin olive oil in a separate large frypan over medium-high heat. Cook the salmon for 1-2 mins each side until golden. Add the sesame-soy sauce and cook, stirring, for 2 mins or until the sauce is reduced. Divide the rice, salmon and vegetables among bowls. Drizzle with the sesame-soy sauce to serve.