Step 1

Defrost the salmon and remove the excess liquid from the fish with a paper towel.

Step 2

Line a baking tray with parchment paper and place the 4 fillets onto the tray. Add a drizzle of soy sauce, honey and ½ of the rapeseed oil across the 4 fillets and rotate the pieces to evenly coat, placing skin facing down.

Step 3

Pop in the oven for around 10 minutes, increase the cook time depending on your salmon fillets. Mine were wide & flat which meant they cooked very quickly.

Step 4

Remove the cavolo nero from the stem, tear the pieces into medium-sized rectangles. Place on a lined baking sheet and drizzle over the remaining rapeseed oil. Season with salt and pop in the oven for 6 minutes, or until almost crispy.

Step 5

Next, flake the salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce and Sriracha. Stir to combine & place an ice cube on top of the rice.

Step 6

Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes.

Step 7

Remove the ice-cube and stir. Drizzle over the mayonnaise and soy sauce. Sprinkle the sliced spring onion to add some crunch and serve with the baked cavolo nero, using the green rectangles to fold up the rice & enjoy!