Sesame Coated Salmon

• Peel and grate the garlic (or use a garlic press).
• Lay the salmon, skin-side down, onto a lined baking tray.
• Drizzle with oil, add half the garlic and lightly season with salt and pepper. Rub to coat evenly. 
• Scatter the sesame seeds over the top.
• When the oven is hot, roast on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Cut the broccoli into florets (like small trees). Halve any large florets.
• Zest and halve the lime.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the broccoli for 2-3 mins, add the remaining garlic and cook for 30 secs. 
• Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.

• Transfer the broccoli to a bowl and cover to keep warm.
• Pop the pan back on medium-high heat. 
• Stir 75ml water (double for 4p), red Thai paste, ketjap manis and honey into the pan.
• Bring to the boil and cook until reduced by half, 3-5 mins.
• Once reduced, remove from the heat. 

TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.

• Stir 1 tbsp butter (double for 4p) into the sauce. 
• Season to taste with salt, pepper and a squeeze of lime juice. 
• Add a splash of water to loosen the sauce if required.
• Once ready, fluff up the rice with a fork and stir through the lime zest.