Ingredients

• 300g basmati rice
• 1 lemon
• 4 salmon fillets
• 1 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 garlic cloves, crushed
• 1 tsp sweet chilli sauce (optional)
• 2 spring onions, sliced
• 1 tbsp sesame seeds
• Salt and black pepper

Method

1. Rinse the rice well. Add it to the rice cooker with the correct amount of water, the finely grated zest of the lemon and a small squeeze of juice, then start cooking.
2. Pat the salmon dry and season lightly with salt and black pepper.
3. Mix the honey, soy sauce, garlic and sweet chilli sauce in a small bowl.
4. Heat the olive oil in a large frying pan over a medium heat. Cook the salmon for 4-5 minutes on the first side until golden, then turn carefully.
5. Pour in the honey and garlic mixture and cook for another 3-4 minutes, basting the salmon as the sauce turns glossy and sticky.
6. Fluff the cooked rice with a fork and add a little more lemon juice to taste.
7. Serve the salmon over the lemon rice and spoon over the extra sauce. Finish with sliced spring onions and sesame seeds.