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Export 9 ingredients for grocery delivery
Step 1
Cook the rice in lightly salted boiling water following pack instructions, then drain well.
Step 2
For the sauce, whisk together all of the ingredients with 100ml of water.
Step 3
Heat the grill to high and heat a non-stick oven-proof frying pan over a medium-high heat, lightly oil and season the salmon fillets then cook on one side for 2 minutes until crisp. Turn, remove from the heat and pour over the miso sauce. Put under the grill for 2-3 minutes or until the salmon is crisp and the sauce reduced and bubbling.
Step 4
Meanwhile, cook the pak choi, sugar snaps and baby corn in a large pan of boiling water until just tender, then drain well.
Step 5
Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.
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