INGREDIENTS

• 4 salmon fillets
• 120ml teriyaki marinade
• 200g basmati rice
• 1 tbsp vegetable oil
• 200g tenderstem broccoli
• 200g sugar snap peas
• 1⁄2 cucumber, peeled, deseeded and chopped
• 6 spring onions (scallions), thinly sliced
• Sea salt

DIRECTIONS

1. Pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best.
2. Cook the rice in a rice cooker or follow these instructions for cooking in a pot of water; rinse the rice in cold water until the water runs clear. Tip into a pot and cover with 400ml cold salted water. Bring to the boil and simmer for 8 minutes, then turn off the heat and leave, covered, to steam. After 5 minutes all the water will have been absorbed and the rice will be cooked. Fluff up with a fork.
3. Heat the oil in a pan over a medium-high heat. Remove the salmon from the marinade and fry for 3–4 minutes on one side until sticky and dark, then flip over and cook for a further 2–3 minutes until just cooked. Transfer to a plate.
4. Add the tenderstem broccoli and sugar snap peas to a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes.
5. Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.