Feeds - 4 | Preparation Time - 10 minutes | Cooking Time – 10 minutes

3 pints of good quality chicken stock
3 inches of ginger – peeled and finely sliced into matchsticks
1 bunch of Thai basil
generous sprinkle of white pepper
juice of 1 lime
1 large bunch of spinach

 4 salmon steaks – skin left on, pin boned
zest of 1 lemon
sprinkle of sea salt flakes
several turns of freshly ground black pepper

 350g brown basmati rice – cook as per instructions or buy ready cooked
200g edamame – frozen defrost first
Generous glug of soy sauce

Begin by cooking your rice. To speed things up you can always buy the pre-cooked rice that just needs reheating | Combine the ginger, half of the Thai basil leaves and chicken stock and heat over a medium heat | Place your salmon on baking tray, add seasoning and lemon zest and grill skin side up for 3-4 minutes then flip it and grill for another 2-3 minutes depending on how thick the salmon steak is. 

For the Charred edamame, heat a frying pan until almost smoking, it needs to be super hot | Add your glug of soy followed by the edamame (in their shell still) and allow to blacken on one side. Serve immediately once cooked.

Two minutes before serving add your spinach into the broth just so it has a chance to wilt.

Serve a generous spoonful or two of rice in each bowl then pour over the broth and add spinach. Place a portion of salmon in each bowl, add extra fresh Thai Basil, a squeeze of lime, scatter over the charred edamame and serve.