1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger and finely chop coriander and chilli. Combine with lime zest and juice, 2 tbsp oil and 1 tbsp soy sauce. Toss through cooked rice along with bean shoots.

3. Dice tomatoes, cucumber and slice spring onions. Toss together.

4. Heat a frypan over medium heat (see notes). Coat salmon with 1 tbsp oil, 1/2 tbsp honey and 1 tbsp soy sauce. Cook in pan for 3-4 minutes on each side, or until cooked through. Remove from pan.

5. Divide rice and salmon between plates. Top with salsa to serve.

Notes:
Line frypan with baking paper to prevent the honey from sticking.

Use a neutral oil such as grape seed oil for the dressing.

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes or until cooked through.

black rIce 300g
ginger 40g
Coriander 1/2 bunch
Red chilli 1
lime 1
Bean shoots 1 bag (250g)
tomatoes 2
Continental cucumber 1/2
Spring onions 1/4 bunch
salmon fillets 2 packets

From your pantry:
oil (for cooking), soy sauce, honey