Grilled salmon fillets with pea and coriander rice

Cover the salmon fillets with 1 tbsp soy sauce and set aside to marinate for 20 minutes. Preheat the grill to medium. Coat the salmon in 1 tbsp oil and transfer to a foil-lined baking sheet. Grill for 3 minutes on each side, until the fish is opaque.

Meanwhile, microwave the rice according to pack instructions. Heat the remaining 1 tbsp oil in a large frying pan over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, until fragrant, then add the peas and 1 tbsp water and cook for 2-3 minutes more. Stir in the rice and fry for 1 minute until piping hot, then stir in the coriander and remaining 1 tbsp soy sauce. Serve immediately with the fish on top