Hot Honey Salmon Bites with Creamy Coconut Rice & Fresh Broccolini

In a pot, bring 3 cups of water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy

In a pot, bring 3 cups of water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy

In a pot, bring 1 1⁄2 cup water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy

In a pot, bring 1 1⁄2 cup water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy

In a pot, bring 1 1⁄2 cup water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy

In a pot, bring 1 1⁄2 cup water, coconut milk powder, kaffir lime leaves and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Preheat oven to 190°C. Finely grate or chop the ginger. Cut the salmon into 3cm bite-sized pieces and place into a bowl. Add the sriracha, honey & soy and ginger to the bowl, then stir well to coat the salmon.

Line a baking tray with scrunched-up foil. Arrange the marinated salmon bites on the tray in a single layer, leaving a bit of space between the pieces. Bake in the preheated oven at 190°C for 7-8 minutes until the salmon is beautifully caramelised and cooked through.

Bring a pot of water to a boil over high heat. Trim the broccolini stems if needed, then place them into the boiling water to cook for 2–3 minutes until tender-crisp. Drain the liquid and set the broccolini aside.

Place the sesame seeds on a lined baking tray and roast in the oven for 2–3 minutes until lightly golden and fragrant. Watch them closely so they don't burn.

Divide the coconut rice between bowls and place the broccolini next to it. Top with the glazed salmon bites, spooning over any leftover pan juices. Sprinkle the toasted sesame seeds over the top and enjoy