Sticky Salmon with Mint Rice

Mix soy sauce, honey and rice wine vinegar in a shallow bowl (use one that is large enough to add the salmon too). Add the salmon and coat it with the marinade. Put it into the refrigerator to marinate for 20 minutes or up to an hour.

Cook the rice according to the package instructions. I normally use chicken or vegetable stock instead of water. It gives the rice more flavor.

When salmon is done marinating, heat a frying pan on medium heat. Add the salmon and cook until lightly pink inside and flakes easily, about 3-4 minutes.

When the rice is cooked, heat a splash of oil in another frying pan on high heat and fry the rice with the peas and cucumber for a couple of minutes until the peas are warm. Stir in the mint leaves and serve the rice topped with the salmon fillets. Garnish with a lime wedge.