• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Rinse the rice to remove excess starch. Place a pot over medium-high heat with 1 tbsp butter (per 2P).
• Once hot, fry the garlic for 1 min then add rice, 1⁄4 tsp salt (per 2P) and 300ml water (per 2P).
• Bring to the boil then lower heat to medium, cover and cook for 10 mins. Remove from heat and keep covered until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, lay the salmon, skin-side down, onto a lined baking tray.
• Season with salt and pepper.
• Once the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.

NOTE: Swapping to hake? Season as instructed and follow steps as written, replacing salmon with hake where necessary.

• Meanwhile, trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
• Place a pan over high heat with a drizzle of oil.
• Once hot, fry the broccoli for 2-3 mins then add a splash of water and immediately cover with a lid or some foil.
• Cook until the broccoli is tender, 4-5 mins.
• Once cooked, transfer to a bowl and stir through half the sesame oil. Season with salt and pepper, cover to keep warm and set aside.

• Return the pan to medium heat.
• Pour the teriyaki sauce, 25ml water (per 2P), half the sesame seeds and remaining sesame oil into the pan.
• Stir together and cook until warmed through, 1-2 mins.
• Loosen the sauce with another splash of water if you feel it's too thick.

• Once the fish is cooked, carefully add it to the pan (reheat the sauce first if needed).
• Turn the salmon to coat in the glaze.

• When everything is ready, fluff up the garlic rice with a fork and divide between plates.
• Top with the teriyaki salmon, spooning over any sauce left in the pan.
• Sprinkle over the remaining sesame seeds.
• Serve the broccoli alongside.