This recipe is one of our week-night staples, as we love all adore Asian flavours. The kids are not so keen on aubergine though, so I tend to serve theirs with some steamed green veg instead. If you are in a hurry or don’t want to stock your cupboards with oodles of ingredients, Waitrose do a great ready-made teriyaki glaze which can be used in place of the salmon marinade.

Serves 2

Ingredients

2 salmon fillets

2 tbsp soy sauce

1 tbsp sweet chilli sauce

1 tbsp honey

1 tbsp sesame oil

Thumb sized piece of ginger, finely grated

1 Aubergine

Toasted sesame oil

1 tbsp soy sauce

1 tbsp honey

100g basmati rice

25g coconut cream (I use Blue Dragon cream coconut block)

4 spring onions, finely chopped

Handful of chopped roasted salted cashews or peanuts

Handful of chopped coriander

Method

Preheat the oven to 180 and boil the kettle.

Put the salmon into a bowl. Whisk together the marinade ingredients (soy, sweet chilli, sesame oil, honey and ginger),  pour half of it over the salmon and allow to marinate.

Slice the aubergine length ways and score a criss-cross pattern on the flesh of each piece. Season with a little salt, drizzle over some sesame oil and put in the oven to roast for 45 minutes. Whisk together the soy and honey and put to one side.

When the aubergine has been roasting for 30 minutes, take it out, and pour over the honey and soy mix, and return to the oven for another 15 minutes.  Put the salmon into a baking tray or oven proof dish, drizzle over some more of the marinade, and put it into the oven to roast for 15 minutes.

Put the rice into a saucepan with the creamed coconut and a good pinch of salt. Pour over boiling water so that it comes up around an inch over the rice. Simmer gently for around 10 minutes – once all the water has evaporated put the lid on the rice and allow to steam.

Serve up the salmon with the rice and aubergine and sprinkle over the spring onions, chopped nuts and coriander.