First of all, get the salmon ready by patting the fillets dry with a paper towel—for many years I omitted

this step and always questioned why my salmon never browned properly. It turns out that was the

reason. Then season both sides with some salt and pepper.

Combine the glaze. In a small bowl, mix the soy sauce, honey, and half of the garlic together. That's

all, there's no need to overthink it.

Place it in the pan and heat a tablespoon of olive oil over medium-high heat. Put the salmon down with

the skin side down and just leave it there for about four minutes. I know it's tempting to stick a fork in it,

but don't do it — that's the way you end up with a crust. Turn it over, apply the glaze to the top, scatter on

the sesame seeds and cook it for another three to four minutes until it can be easily flaked with a fork.

Prepare the bok choy by cooking it. While the salmon is resting, heat the rest of the oil in a separate

pan together with the remaining garlic and put the bok choy in with the cut side down, then leave it for 2

to 3 minutes until it is lightly charred in places but still has some crunch remaining.

Now put everything together by spreading the rice onto a plate, scattering some parsley over it, and

then placing the salmon and the bok choy beside it. Have a few lemon wedges available alongside and

that's that.

It is important not to move the salmon during the searing process. I realise it's difficult to leave it

there, but moving it too early is basically the main reason why it fails to develop that lovely golden

crust.

Put the glaze on after you have flipped the food, not before. Honey has a tendency to burn quickly,

and if you apply it too early you'll generally end up with a bitter, blackened result rather than the

desired caramelization.

Go for rice that's really warm because rice that has just been taken out of the fridge doesn't taste

the same when it's next to hot, glazed salmon—believe me about that.

It occurs in my home more frequently than I'm willing to admit that one of the family members isn't feeling

like eating fish. The good point is that the glaze works just as well with chicken. Cut the boneless chicken

thighs or breast into pieces the size of fillets, season them with salt and pepper, and fry them in olive oil

for about three minutes on each side until they turn golden. Then apply the same soy-honey glaze,

scatter over them some sesame seeds, and cook them until they are fully done. Serve it in the exact

same way, that is, over rice with the bok choy and lemon available on the side. No one at the table will

end up feeling as if they've been left out.

It will remain good in the refrigerator for a couple of days provided it is stored in a sealed container. If you

want to eat it once more, reheat it gently in a pan by adding a little water so that the rice doesn't dry out,

or simply microwave it, covering it for about a minute.