Sesame-glazed Salmon with Pickled Ginger Rice

4 x 175g salmon fillets, skin on Olive oil for brushing fish before cooking
Marinade for Salmon
1 tsp ginger syrup
1 tbs sesame oil
2 tsp Gluten Free tamari
1 tbs grated fresh ginger
1 tbs soft brown ginger
1-2 garlic cloves
Zest of 1 lime, finely grated
2 tsp ground cumin
Pickled Ginger Rice
300g long grain white rice
2 kaffir lime leaves
50g pink pickled ginger, thinly sliced
1 tbs nigella seeds – from health food shops – jet black with an aromatic smoky flavour – or use black sesame seeds

Step 1
Line a baking tray with baking paper
Step 2
Preheat oven to 120 Deg C
Step 3
Combine marinade ingredients and rub over salmon. Marinate in the frig for 1-2 hours. Remove from frig 30 minutes before cooking.
Step 4
Cook rice, adding lime leaves to the water. When rice is cooked and drained, stir through pickled ginger and nigella seeds. Set aside.
Step 5
Heat a chargrill pan over a medium- heat. Remove salmon from marinade and reserve marinade. Dab salmon with paper towel to remove excess marinade. Brush salmon with olive oil and grill for 1 minute each side. Transfer salmon to baking tray and drizzle with reserved marinade.
Step 6
Bake salmon for 12 minutes or until cooked to your likely.
Step 7
Serve salmon with marinade from the baking tray, pickled ginger rice and Asian greens and cucumber salad.