• Preheat your oven to 220°C/200°C fan/gas mark 7. 
• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• While the rice cooks, zest and juice half the lemon. Cut the remaining lemon into thick wedges. 
• In a small bowl, stir together the mayo, lemon zest and ½ tsp lemon juice (per 2P). 
• Season to taste with sugar, salt and pepper.
• In a separate bowl, combine the breadcrumbs with ½ tbsp oil (per 2P).

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve, deseed and finely chop the chilli.
• Pop the broccoli onto a lined baking tray.
• Toss together with the garlic, chilli, salt, pepper, and a good glug of oil. Spread out in a single layer. Set the tray aside.

• Pat the salmon dry with kitchen paper then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
• Arrange the fillets, skin-side down, on a separate lined baking tray. 
• Spread a thin layer of mayo over the tops of the salmon fillets.
• Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

NOTE: Swapping to basa? Follow the recipe as written, replacing salmon with basa where necessary.

• Place the broccoli on the middle shelf of the oven and roast until the edges are crispy and slightly charred, 10-15 mins. 
• Bake the salmon on the top shelf of the oven until the fish is cooked through and the breadcrumbs are golden, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

• Stir 1 tbsp butter (per 2P) into the rice until melted and well incorporated, fluffing it up as you go.
• Divide rice between bowls or deep plates.
• Top with broccoli and golden salmon.
• Serve with a drizzle of sweet chilli sauce over the salmon and lemon wedges alongside for squeezing over.