Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, cut the broccoli into florets (like small trees). Halve any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.

If you'd prefer to boil your broccoli, boil just before you cook the fish in step 5 for 3-4 mins, until tender.

While the broccoli roasts, zest and halve the lime (see ingredients for amount).

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pour the teriyaki sauce into a small bowl, add the garlic, squeeze in the lime juice and stir through the sesame seeds.

Mix together and set aside your teriyaki mixture.

Meanwhile, pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pea pods to the pan and stir-fry until tender, 2-3 mins. Once cooked, remove to a bowl and cover with foil to keep warm. 

Add another drizzle of oil, then carefully place your salmon into the now empty pan and cook until golden, 6-8 mins. Gently turn halfway through and adjust the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once cooked, add the teriyaki mixture to the pan and spoon over the salmon as it thickens.

When everything's ready, fluff up the rice with a fork, then stir through the lime zest.

Spoon the zesty rice onto your plates and top with the salmon, spooning over any remaining sauce from the pan.

Serve the broccoli and pea pods alongside and finish with a scattering of spring onion.