INGREDIENTS
4 tsp maple syrup
4 tsp gluten free soy sauce
4 x 150g salmon fillets, skinned
150g rice
pinch of salt
½ tsp oil
1 tsp toasted sesame seeds
1 scallion sliced – green end only
To serve:
1 tbsp sesame oil
1 tbsp rapeseed oil
2 heads of bok choi, halved
INSTRUCTIONS
Preheat the oven to 180C. In a bowl, mix together the maple syrup and gluten free soy sauce.
Add the chicken thighs and mix until completely coated in the marinade.
Place the coated chicken thighs into a cold, deep, heavy-based saucepan.
Roast the salmon pieces in the oven for 6-8 minutes, or until it is cooked through and the maple and soy coating has thickened to a glossy glaze.
Meanwhile, add the rice, 300ml water and salt to a separate pan and bring to the boil.
Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
For the bok choi, heat the sesame and rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted.
When the rice is cooked, fluff it with a fork, then stir through the rapeseed oil, sesame seeds and coriander.
To serve, spoon the rice onto serving plates and top with the soy and maple salmon.
Place the bok choi alongside. Finish with the sliced scallion and sprinkled sesame seeds.
Enjoy!
