Salmon Long Grain Rice with sweet and sour sauce

For the sauce:

1. Mix all the ingredients (except the starch) in a saucepan and bring to a boil. Place the starch in a bowl with 2 tablespoons of water and stir until dissolved.
2. Add the starch and water mixture to the remaining ingredients and stir until the sauce
   start to thicken (about 5 minutes). Let it cool.

For the rice:

1. In a saucepan, place the olive oil and finely chopped garlic cloves. Add the rice and let it fry for 2 minutes.
2. Add 2 cups of hot water and salt. Lower the heat to low, cover the pan and cook for about 10 minutes or until the rice absorbs all the water. Turn off the heat and set aside.

For the salmon:

1. Season the salmon with lemon juice, salt and black pepper to taste. Place to grill in a non-stick frying pan, skin side down first. Turn and cook a few more minutes on the other side.
2. Serve the grilled salmon with the sweet and sour sauce and sesame seeds on top. Accompany with long grain rice and grilled pak choi cabbage.