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
1 red chilli , shredded
4 spring onions , shredded
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.