2 tbsp soy sauce

2 tbsp mirin

1 tbsp brown sugar

2 skinless wild salmon fillets

100g brown basmati rice

75g edamame (soy) beans

75g mangetout , halved lengthways

sesame oil  

1 red chilli , shredded

4 spring onions , shredded

Preparation

Stir the soy, mirin and sugar until the sugar dissolves.

Put the salmon in a freezer bag or bowl, add the marinade and leave for 10 minutes.

Cook the basmati rice following pack instructions, adding the edamame and mangetout for the last 2 minutes of cooking.

Grill the salmon for 5 minutes, spooning over any leftover marinade until glazed and just cooked through.

Drain the rice and veg then toss with 2 tsp sesame oil, another splash of soy and the spring onion and chilli.

Serve with the salmon and a dipping sauce.