Soy salmon with sweet & sour aubergines

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon into a baking dish, pour over the soy sauce and set aside to marinate for 5 minutes, then roast for 12-15 minutes until cooked through.
2. Meanwhile, in a small jug, combine the ginger, tomato purée, vinegar, agave syrup, chilli and 2 tablespoons cold water, then set aside.
3. Mist a large nonstick lidded frying pan with cooking spray and set over a medium heat. Add the aubergines and cook for 15 minutes until browned (add a splash of water if it starts to stick), then add the sweet and sour sauce mixture and cook, covered, for 3 minutes.
4. While the salmon is roasting and the aubergines are braising, cook the rice in a pan of boiling water to pack instructions. Drain then stir through the coriander and spring onions.
5. Serve the rice with the salmon, aubergines and lime wedges, garnished with the extra coriander and spring onions.