Maple & Soy Salmon with Spinach & Chipotle Brown Rice

I have been eating this a lot recently as it is the healthiest comfort food I know. I like to eat it from a big bowl and it benefits from a large dollop of humus (slightly left of field but it works). The maple and soy marinade gives the salmon a wonderful caramelised edge and the fish should be slightly undercooked for the perfect flaking texture. I found Chipotle paste at my local Waitrose and have become addicted to its unique smoky, spicy flavour. Delicious stirred through the nutty brown rice and wilted spinach.

Serves 2

• For the marinate mix together 1 tbsp Soy Sauce, 2 tbsp Maple Syrup, 1 tbsp Coconut Oil, 1 chopped Garlic clove, ½ Red Chilli sliced and 1cm Ginger peeled and chopped. Spoon over 2 Salmon Fillets and leave for 20 minutes. Preheat the over to 200C.
• Cook 150g Brown Rice. Drain and stir through a few handfuls of Spinach and 2 tbsp Chipotle paste.
• Roast the fish for 8-10 minutes until just opaque. Flake into pieces and sit atop the rice. Drizzle over the remaining marinade.