Miss Polly's Kitchen: Salmon Bowls with Hot Honey Buttery Sauce

1. Cook white rice as per packet instructions. Once cooked, set aside with the lid on.
   
   

2. In a small saucepan over a medium/low heat, melt the butter then add the garlic and ginger, let it simmer away until the garlic is fragrant and softened. Then add the lemon zest, chilli flakes, honey and lemon juice. Stir well and leave to simmer away until thickened and gooey. Season with salt and pepper.
   
   

3. Heat a large pan with olive oil and season the salmon portions generously with salt and pepper. Once the oil is hot, place in the salmon skin side down and cook until the skin is crispy. Rotate between the other three sides every few minutes until salmon is cooked to your liking.
   
   

4. In a separate pan, heat 1 cup of water and when boiling, add the broccolini and blanch for 1 minute until just tender.

TO SERVE

Divide the rice between four bowls, drizzle tamari evenly over each portion of rice. Top rice with the salmon portion, then pour over the buttery zesty sauce.

Divide the broccolini evenly, then sprinkle the spring onions and enjoy.