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