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 red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of salt and sugar. Stir to dissolve and add the onion. 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 and toss to coat, then 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. Add the ginger and Asian greens and cook until just wilted, 1-2 minutes. Transfer to 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, use tongs to add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: The marinade will char a bit in the pan, this adds to the flavour. Add a dash of water if the salmon is sticking to the pan. Pour the remaining marinade into the pan and cook until thickened, 30 seconds.