Sesame-soy salmon with fried rice

serves 4

2 tablespoons reduced-salt

soy sauce

1½ tablespoons mirin 2 teaspoons sesame oil

4 x 100g skinless salmon llets 1 cup frozen baby peas

1 red capsicum, seeded, diced 1 small bunch kale, trimmed, centre vein removed, chopped

2 garlic cloves, crushed

2 cups steamed basmati rice 2 bunches steamed

broccolini, to serve

Combine 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil in a shallow glass or ceramic dish. Add salmon fillets and turn to coat. Cover and set aside in the fridge to marinate for a minimum of 30 minutes.

Heat remaining sesame oil in a large wok over a high heat. Stir-fry peas and capsicum for 1 minute. Add kale and garlic, and stir-fry for 2 minutes, or until vegetables are just tender. Add steamed rice and the remaining soy sauce and mirin. Stir-fry until heated through and combined. Keep stir-fried rice warm. Heat a chargrill pan or non-stick frying pan over medium-high heat. Drain salmon and lightly spray with olive oil. Grill for 2 minutes each side for medium, or until cooked to your liking. Serve grilled salmon on the rice, with the steamed broccolini.