Wild Alaskan salmon with stir-fried cabbage

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.