1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources
1 green tea bag
1 clove of garlic
320 g mixed salad veg, such as carrots, cucumber, tomato, chicory
1 small ripe mango
low-salt soy sauce
1 fresh red chilli
1 x 3cm piece of ginger
1 teaspoon sesame seeds
½ a punnet of cress
Preheat the oven to 180°C/350°F/gas 4. Cook the rice according to the packet instructions, then drain. Meanwhile, score the salmon skin 1cm deep at 2cm intervals and place in a snug-fitting baking dish (use one 300g fillet, if you prefer). Season it with sea salt and black pepper and the green teabag contents, then rub all over with 1 teaspoon of sesame oil, getting it well into the cuts. Peel and finely slice the garlic, then poke a slice into each cut. Bake for 25 minutes, or until cooked through (15 minutes if using a fillet).
Prepare all your salad veg, chopping everything into bite-sized chunks or slices that will be a pleasure to eat. Slice the cheeks off the mango, then peel, slice the flesh and put it into a nice bowl with all the veg. Really squidge and squeeze all the juice out of the mango centre into a separate bowl, then squeeze in the lime juice and season to taste with soy sauce. Deseed, finely chop and add the chilli to make a dressing, then toss with the veg and mango.
Peel and matchstick the ginger and put into a frying pan on a medium heat with 1 teaspoon of sesame oil and the sesame seeds. Fry for 2 minutes until starting to crisp up, tossing regularly, then stir in the rice and season to perfection. Snip the cress over the salad, and serve with the salmon and rice.