Sticky salmon

Ingredients

• 4 x 200g skinless salmon fillets
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tsp cornflour
• 1 tsp fennel seeds
• 1/3 cup chicken stock
• 1/2 cup fresh navel orange juice
• 1/4 cup maple syrup
• 1 bunch asparagus, trimmed, halved
• 2 x 250g packets microwave brown rice and quinoa mix
• 1 navel orange, halved, very thinly sliced
• fresh mint leaves, to serve

Method

1. Season salmon with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add salmon. Cook for 3 minutes each side or until browned.
2. Meanwhile, combine cornflour, garlic, fennel seeds, stock, orange juice and maple syrup in a medium jug. Season with salt and pepper. Add maple mixture to pan. Sprinkle with asparagus. Cook for 4 minutes or until salmon is cooked as desired and sauce thickens.
3. Meanwhile, cook rice mix following packet directions.
4. Top salmon with sliced orange. Sprinkle with mint. Serve with rice mix.