Teriyaki-Glazed Salmon

While the rice is cooking, thinly slice the carrot into half-moons. Trim the green beans. Roughly chop the Asian greens. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and sesame seeds until just tender, 3-4 minutes. Add the green beans and cook until softened, 4-5 minutes. Add the Asian greens and ginger paste and stir until wilted and fragrant, 1 minute. Season with salt and pepper. Transfer the sesame-ginger greens to a medium bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until almost cooked through, 2-4 minutes on each side (depending on thickness). When the salmon is almost cooked through, reduce the heat to medium. Add the teriyaki sauce to the pan and cook until bubbling, 1-2 minutes. Turn the salmon to coat in the glaze, then remove from the heat.