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.