Salmon with Mango Chutney Glaze

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the rice for 12 - 15 minutes, then drain and set aside. Slice the onion into thin half rings. In a small bowl, combine half of the onion with the white wine vinegar and the sugar. Season to taste with salt and set aside.

Finely chop the dill. In a large salad bowl, combine the extra virgin olive oil with the mustard and the dill. Add 1 tsp mango chutney per person, mix well and season to taste with salt and pepper.

In a small bowl, combine the rest of the mango chutney with the soy sauce, along with sambal as preferred. Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the salmon with the rest of the onion for 2 - 3 minutes per side. Lower the heat and add half of the mango chutney-soy sauce mixture. Fry the salmon for 1 more minute, ensuring it is evenly coated.

Dice the cucumber and transfer to the dressing. Add the carrot, then toss well to combine. To the rice, add the furikake and the pickling liquid from the onion. Mix well to combine.