1. Heat oven to 180 deg C *see note  

2. Crush the garlic. 

3. Slice the choy sum, separating the stems and the leaves. 

4. Place edamame in a bowl to thaw out.  

Sauce

1. Mix the crushed garlic, ginger, orange zest, orange juice, 1 Tbsp. Tamari or soy and the honey substitute in a small bowl until well combined.  

2. Heat a large frying pan over medium high heat, stir fry the choy sum and edamame for 5 mins until the stems are tender, add the choy sum leaves stir until wilted. Add 1 tsp tamari or soy and toss to coat. Keep warm while salmon finishes cooking.  

3. Place the salmon on a lined tray, skin side down, drizzle with half of the sauce. Bake for 5 min, remove from oven, turn over and baste with remaining sauce, return to the oven and cook for another 5 mins or until cooked to your liking.  

4. While the salmon is in the oven, boil a kettle. Place the qetoe rice into a heatproof container, cover with boiling water and let sit for 5 mins. Drain.  

5. Stir the rice into the greens.  

6. To plate up, divide the rice and greens between your plates and top with the cooked salmon. Sprinkle with the shichimi togarashi seasoning.