Sweet Chilli Salmon

While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalks. Thinly slice the carrot into half-moons. Thinly slice the red onion.

In a medium bowl, combine the Thai seven spice blend, a pinch of salt and a drizzle of olive oil. Add the salmon, turning to coat.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the onion, carrot and broccoli, tossing, until softened, 6-8 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Stir in the soy sauce. Transfer to a medium bowl. Cover to keep warm.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat. Add the sweet chilli sauce, gently turning the salmon to coat.

TIP: The salmon may char in the pan, this adds to the flavour!