Rinse the basmati rice thoroughly and cook it according to the packet instructions. Cut the broccoli into small florets, peel the stalk if needed and cut it into pieces.
Finely grate the ginger and chop the garlic. Stir the soy sauce with the honey, ginger and garlic to make a teriyaki sauce.
Gently heat the olive oil in a large frying pan. Fry the wild salmon fillets skinned side first, then turn and cook briefly on the other side.
Add the teriyaki sauce to the salmon and let it reduce briefly until slightly glossy. Meanwhile, steam the broccoli or cook it in a little water until tender-crisp.
Divide the cooked basmati rice between plates. Arrange the broccoli alongside and place the wild salmon with the sauce on top.
Sprinkle with sesame seeds and serve hot straight away.
Good to know
When it needs to be quick but should still taste like a proper meal, this dish is a good choice. Juicy, savoury and pleasantly balanced.
Swaps
Honey → date paste (unrefined sweetness with a few more minerals). Basmati rice → quinoa (more protein and fibre). Wild salmon → trout (similar protein content, also contains omega-3 fatty acids). Sesame seeds → chopped walnuts (more omega-3 fatty acids and a nutty flavour).
Allergens
Contains fish, soya and sesame. Easy to adapt for children with less soy sauce (and no honey for babies under a year old). During pregnancy, serve it thoroughly cooked; wild salmon is generally considered low in mercury. Contains: gluten (soy sauce).
