Crispy-Skinned Salmon & Thai Coconut Sauce

While the rice is cooking, trim the baby broccoli and cut in half lengthways. Thinly slice the makrut lime leaves. Finely chop the garlic. Finely grate the ginger. Heat a large frying pan over a medium high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to the plate with the veggies. TIP: Place the salmon on the plate skin-side up to keep the skin crisp! TIP: Patting the skin dry helps it crisp up in the pan!

Wash and dry the frying pan, then return to a medium-high heat. Add the coconut cream, ginger, brown sugar, makrut lime leaves, miso paste, rice wine vinegar and remaining garlic. Cook, stirring, until heated through, 3-4 minutes.