Japanese salmon fillet with sesame sauce on natural rice

INGREDIENTS (for 4 persons):
4 salmon fillets, frozen 
350 g natural rice 
Marinade: 
1 teaspoon miso paste, light
100 ml vegetable broth
2 slices lemon
2 teaspoons soy sauce
Optional: 1 TL liquid smoke 
Marinade: 
1 tablespoon miso paste, light 
150 ml vegetable broth
1 tbsp sesame sauce (Tahini)
1 tsp lime juice 
2 tsp cornflour 
Set: 
1 spring onions, cut into fine rings 
1 tbsp roasted sesame seeds
Besides:
baking paper 
Optional we serve "the new Kimchi" from complete organics

PREPARATION:

1. Prepare natural rice according to package instructions.
2. Preheat the oven to 200°C circulating air.
3. Whisk the marinade from the ingredients with a whisk in a small pot and boil for about 4 minutes.
4. Put the lemon slices aside. 
5. Put two salmon fillets in a baking paper, place the salmon fillets in the middle of the wrapping paper, place half of the marinade over the fillets, place the lemon slices on top and fold the sides over each other. If necessary, bind with an ovenproof yarn.
6. Bake the salmon fillets in the oven for 20 minutes.
7. Whisk the sauce with a magic wand or Thermomix in a saucepan.
8. Remove the baked salmon fillets from the packet. Pick up the broth in which the salmon lies and add it to the sauce or put it directly on the plate.
9. Arrange the natural rice and sauce on or next to the salmon fillets on the plates.