Miso Maple-Glazed Salmon

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Toss sweet potato, courgette, bell pepper, and onion on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Place a pan over high heat with a drizzle of oil. Pat the salmon dry with kitchen paper. Season with salt and pepper. Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

Remove salmon and set aside, then return the pan to heat.

 Add the miso, maple syrup, 50ml water (Per 2P), and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (Per 2P) until melted.