Crispy Skinned Salmon

While the rice is cooking, thinly slice the cucumber into thin matchsticks. TIP: Be sure to slice the cucumber small enough so it pickles in the allocated time. In a medium bowl, combine the rice wine vinegar, sugar and salt (for the cucumber) until dissolved. Add the cucumber and toss to coat, then set aside, tossing every few minutes to coat in the dressing.

While the cucumber is pickling, zest the lime to get 1/4 tsp (for 2 people) / 1/2 tsp (for 4 people), then slice into wedges. Combine the lime zest, plain flour and salt (for the salmon) on a plate. Place the salmon fillets on the plate with the zesty flour and turn to coat. Set aside. Chop the broccoli into 2 cm florets and roughly chop the stem. Thinly slice the spring onion.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the salmon, skin-side down, to the pan, and cook for 3-4 minutes on each side, or until cooked through. Transfer to a plate, cover loosely with foil and set aside to keep warm.

Wipe out the pan with a paper towel and return to a medium-high heat with a drizzle of olive oil. Add the broccoli and a dash of water and cook, tossing, for 4-5 minutes or until just tender. TIP: Adding water speeds up the cooking process! Add the sesame seeds and cook, tossing, for 1-2 minutes or until the sesame seeds are golden. Season to taste with a pinch of salt and pepper.

Combine the wasabi mayonnaise and water (for the mayo) to a small bowl. Stir to combine.

Once the rice is finished, stir through the butter and spring onions. Just before serving, drain the liquid from the cucumber.