- 150g white basmati rice
- A thumb of ginger
- 1 garlic clove
- 1 chilli
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 lemon
- 2 leeks
- 2 salmon steaks
- A handful of coriander leaves
Prep: 15 mins | Cook: 20 mins
1. Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. When the water is boiling, turn the heat right down. Simmer for 6-8 mins till all the water has been absorbed. Take off the heat and set aside to steam, lid on, for 5-10 mins to finish cooking the rice.
2. While the rice is cooking, make the sesame sauce. Peel and finely grate the ginger and the garlic into a small bowl. Thinly slice the chilli and add to the bowl. Pour in 3 tbsp tamari, 1 tbsp sesame oil and 1 tbsp sesame seeds. Squeeze in the juice from the lemon and stir well. Pop to one side.
3. Warm a barbecue or griddle pan to a high heat. Trim the roots and any tough ends off the leeks, then slice them in half to make 4 pieces. Pop the leeks onto a plate and pour over a little oil. Season with a pinch of salt and pepper.
4. When the pan or barbecue is hot, add the leeks. Cook the leeks for 10 mins, turning every 2-3 mins, till lightly charred on the outsides. Transfer the leeks to a bowl and spoon over half of the sesame sauce. Top the bowl with a plate and set aside for 2-3 mins. Keep the pan on the heat, if you're cooking indoors.
5. Rub the salmon steaks with a little oil and a pinch of salt and pepper. Add the salmon to the empty hot pan used to cook the leeks, or the barbecue. Cook the salmon steaks for 3 mins, then carefully turn over using a metal fish slice. Cook for a further 3 mins, till crisp and brown on the outside.
6. While the salmon is cooking, thinly slice the cooked leeks. Divide the rice and leeks between warm plates. Top with the cooked salmon steaks, and serve with the remaining sesame sauce spooned over the top, along with a scattering of coriander leaves.