First, make a sauce by melting a knob of butter and cooking crushed garlic and a pinch of red pepper flakes for a minute,
then add 3 Tbs maple syrup, the zest and juice of a lime, 3 Tbs light soy sauce and a tsp cornflour slaked in a Tbs or
two of water. Mix well and simmer for a couple of minutes, until the sauce is smooth and thickened slightly. Arrange
skinned salmon fillets in a shallow dish, pour over the sauce and bake in a 190°C oven for about 10 minutes. Meanwhile,
put jasmine (or basmati) rice on to cook in boiling salted water. While that's all happening, wilt some baby spinach in
a large pan with a little oil. To serve, spoon rice into warm bowls, top with some spinach, break the salmon into chunks
and arrange over the spinach with any remaining sauce, sprinkle over black sesame seeds and accompany with lime wedges.