Preheat the oven to 200˚C, gas mark 6. Line a small roasting tin with foil; pat the salmon fillets dry with kitchen paper then lay in the tin, skin-side down. Drizzle with 1 tsp soy sauce and 1 tsp oil. Roast for 10 minutes. For the sauce, stir 3 tbsp cold water into the cornfl our, then add the remaining soy, the balsamic vinegar and rice wine.
Heat the rice according to pack instructions. Meanwhile, heat the remaining 1 tsp oil in a wok. Add the chilli and cook for 30 seconds then transfer to a plate.
Tip the cabbage into the pan. Stir-fry for 1½ minutes until wilting but not soggy. Pour in the sauce and toss well until it thickens a little. Serve with the rice and fish, then spoon over the chillies and the sauce from the bottom of the wok.
Cook’s tip
Don’t be tempted to cook the salmon for any longer than the recipe states – this salmon is very lean in comparison with farmed salmon.
