Preparation time: 10 minutes, plus marinating
Cooking time: 20 minutes
2tsp coriander seeds 2tbsp each: soy sauce and honey zest and juice 2 lemons, zest cut into long strips 4 sustainably caught salmon fillets 2tbsp sesame oil 200g (7oz) long-grain or basmati rice, boiled or steamed 200g (7oz) purple-sprouting broccoli, chopped and steamed
1 In a pestle and mortar, pound the coriander seeds until finely broken up. Mix with the soy, honey and lemon zest, and place in a freezer bag or bowl with the salmon fillets. Marinate for 20 minutes or up to overnight.
2 Heat the grill to high and place the fillets and marinade on a tray lined with oiled tin foil. Squeeze over the lemon juice and grill for 8 to 10 minutes, basting the fillets occasionally with the marinade as they cook.
3 Meanwhile, heat the oil in a frying pan. Add the rice and stir-fry for 2 minutes, then add the broccoli for 3 minutes. Drizzle over more soy and divide between 4 plates. Top with the salmon and any leftover marinade.
Per serving: 452 calories, 18g fat (3g saturated), 48g carbohydrate
Cook’s tip: When marinating fish, only use the zest of citrus fruits then add the juice when ready to cook, as the acidic juice will “cook” the fish.