Citrus & soy side of salmon with sticky rice, cucumber salad & edamame

Method

• step 1

  Wash the rice three times in cold water, discarding the water between each rinse, then tip into a medium saucepan that has a lid. Cover with 300ml cold water, season with a little salt, then bring to the boil. Reduce the heat to low, cover with the lid and cook for 15 mins. Remove from the heat and set aside with the lid still on so the rice can steam until you’re ready to serve.

• step 2

  Meanwhile, heat the oven to 240C/220C fan/gas 9 and line a large baking tray with foil. Pat the salmon dry using kitchen paper and lightly season with salt, then transfer to the prepared tray. Combine the soy sauce, garlic, ginger, lime zest and juice, the oyster sauce, sugar and chilli flakes in a small saucepan. Set over a medium heat, bring to a simmer and cook for 1-2 mins until gently bubbling and slightly thickened. Brush the glaze over the salmon using a spatula, making sure it’s well covered, then bake the salmon for 15-18 mins until just cooked through and the glaze is sticky.

• step 3

  Meanwhile, toast the sesame seeds in a small, dry pan over a medium heat for 3-4 mins until lightly golden, stirring often so they don’t burn. Transfer to a large bowl, reserving a few to garnish. Mix in the yogurt and sesame oil, and season with salt. Toss the cucumber slices in the mixture to combine, then sprinkle over the reserved sesame seeds.

• step 4

  Put the spring onion strips in a bowl of iced water to curl up. Cook the edamame in the microwave following pack instructions, then season with a little salt. Drain the spring onions and toss with the coriander. 5 Spread the rice over a serving platter, flake the salmon on top in large chunks, then top with the spring onion and coriander salad. Serve with the yogurt dressing, edamame and lime wedges alongside.