Honey Glazed Salmon with Apple, Spinach & Walnut Brown Rice

Preheat the oven to 180C and boil the kettle to make the stock - you will need 500ml of water per stock cube.

Roughly chop the spinach and walnuts.

In a small bowl, mix together the apple cider vinegar, honey and correct amount of chicken stock*.

Discard of any excess stock and using the same saucepan, bring some water to the boil.

Season the salmon with salt and pepper.

Heat the olive oil in a frying pan over medium-high heat.

Add the brown rice to the boiling water and cook until tender (around 20-30mins).

Add the salmon to the frying pan, skin side down and cook until the skin is crisp.

Turn the salmon and cook until the salmon is golden on the other side.

Remove the salmon from the pan and place on a baking tray.

Brush with the honey glaze; place in the oven to bake. (5-10mins)

Drain the remaining oils from the frying pan and return to the heat.

Add the spinach to the pan and cook until just wilted; season with salt to taste.

Remove the salmon from the oven and generously brush the salmon with the glaze again; return to the oven.

Remove the salmon from the oven when cooked through and set aside to rest while the rice finishes cooking.

Drain the rice.

In a large bowl, add the rice, wilted spinach and walnuts.

Finely chop the apple and add to the rice bowl.

Toss the rice bowl until well combined. Lightly season to taste.

Distribute the rice among serving plates.

Drizzle any remaining glaze on the salmon and serve atop the rice.