Seared Lemongrass Salmon

While the rice is cooking, trim the top and bottom of the lemongrass and remove the tough outer layer. You should be left with a 4cm piece of white stalk. Finely chop the lemongrass stalk and the kaffir lime leaves. TIP: Both lemongrass and kaffir lime leaves can be quite fibrous, so you want to chop them as finely as possible. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the lemongrass, kaffir lime, 1/2 the garlic, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the soy sauce. Mix well, then add the salmon fillets and toss to coat. Set aside.

Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into 1cm batons. Roughly chop the Asian greens.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and zucchini and cook, tossing, until softened, 3-4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a medium bowl. 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, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Add any remaining marinade to the pan and cook until bubbling, then remove from the heat. DTIP: The marinade will caramelise in the pan, this adds to the flavour!