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Cook the rice in lightly salted boiling water following pack instructions, then drain well.
For the sauce, whisk together all of the ingredients with 100ml of water.
Heat the grill to high and heat a non-stick oven-proof frying pan over a medium-high heat, lightly oil and season the salmon fillets then cook on one side for 2 minutes until crisp. Turn, remove from the heat and pour over the miso sauce. Put under the grill for 2-3 minutes or until the salmon is crisp and the sauce reduced and bubbling.
Meanwhile, cook the pak choi, sugar snaps and baby corn in a large pan of boiling water until just tender, then drain well.
Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.