• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Melt 1 tbsp butter (double for 4p) in a medium pot with a tight-fitting lid on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
• Add in the rice, ¼ tsp salt and the 300ml water (double both for 4p) and then bring to a boil.

TIP: If you're in a hurry you can boil the water in your kettle.

• Once boiling, turn the heat down to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot 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).

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

• Cut the broccoli into florets (like small trees). Halve any large florets.
• Heat a drizzle of oil in a pan on high heat. Once hot, add the broccoli and fry for 2-3 mins.
• Add a splash of water and immediately cover with a lid or some foil.
• Allow to cook until the broccoli is tender, 4-5 mins.

• Once the veg is cooked, transfer to a bowl and stir in half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.
• Wipe the (now empty) pan and pop back on medium heat.
• Toast the sesame seeds until light-golden and set half aside.
• Pour the teriyaki sauce and remaining sesame oil into the pan. Stir together and cook until warmed through, 1-2 mins.

• Once the fish is cooked, carefully transfer it to the pan with the sauce (reheat the sauce first if needed).
• Turn the salmon in the sauce to evenly glaze it.
• When ready, fluff up the garlic rice with a fork and divide between your plates. Top with the teriyaki salmon, spooning over any sauce left in the pan.
• Sprinkle over the remaining sesame seeds and serve with the veg alongside.