Salmon in a Spicy Soy Marinade

In the meantime, crush or mince the garlic. Peel the ginger and then mince or use a microplane as preferred. Deseed and finely chop the red chili pepper*. In a bowl, combine the chili pepper with the brown sugar, the soy sauce, the ginger and half of the olive oil. Add the salmon, then transfer to the fridge to marinate for at least 10 minutes, tossing occasionally.

*Take care, this ingredient is spicy! Use as preferred.

In another bowl, combine the garlic and broccoli with the rest of the olive oil (see Tip). Season with salt and pepper, then transfer the broccoli to a parchment-lined baking sheet. Roast in the oven for 15 - 20 minutes, or until al dente, tossing halfway. Allow the tips to darken slightly if preferred, as this boosts the flavour of the broccoli.

Tip: to save time, you can also do this directly on the baking sheet.

In the meantime, boil plenty of water in the same pan you used for the broccoli. Cook the rice for 12 - 15 minutes, then drain if necessary and set aside.

Place a frying pan over medium-high heat. Fry the salmon for 2 - 3 minutes on its skin, then flip and fry for 1 - 2 more minutes. Remove from the pan and set aside. Transfer the marinade to the pan and add a splash of water as necessary, then cook for 2 minutes.