Preheat the oven to 180C fan/200C.

Cook the rice according to the instructions.

Mix together the miso paste, mirin, sugar, tamari, grated ginger, and minced garlic. Slice open the pepper and remove the seeds and stem (leave them in if you want more heat!), slice thinly and add into the marinade. Coat the salmon in the marinade and set aside for 10min.

Meanwhile peel and slice carrots and courgettes into thin batons - about 2 inches long. Boil the 150ml of water, and combine with the chicken stock until fully dissolved.

Cover a baking tray in tinfoil. Place the salmon fillet skin-side down and slide into the oven. Cook for 8-12 minutes or until the salmon begins to flake and is opaque.

Heat some olive oil in a sauce pan over medium heat. Add in the vegetables and cook for 2 minutes until soft. Add in the chicken stock mixture and let simmer for 5 minutes until vegetables are cooked through but not too soft.

Fluff the rice, and serve with vegetables and salmon fillets. Add some chopped parsley and lemon for flavour!