Miso Glazed Salmon

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Thinly slice the cucumber into rounds. TIP: Be sure to slice the cucumber thin enough to ensure it pickles in the allocated time. In a small bowl, add the vinegar (for the pickle), water (for the pickle) and a good pinch of salt and sugar. Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.

In a medium bowl, combine the miso paste (see ingredients list), brown sugar, rice wine vinegar (for the salmon) and warm water. Add the salmon fillets and toss to coat and set aside.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 3-4 minutes. TIP: Add a dash of water as you go to help the carrot cook evenly. Add the ginger and Asian greens to the pan and cook until just wilted, 1-2 minutes. Set aside in a bowl and cover to keep warm.

Return the frying pan to a medium high heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. TIP: The marinade with char a bit in the pan, this adds to the flavour. Add a dash of water as you go if the salmon is sticking to the pan.