Marinate a couple of skinless salmon fillets for 20-30 minutes in 2 tsp light soy sauce and a tsp lemon juice, seasoned well with freshly-ground black pepper.
Put orzo on to cook according to the packet directions, typically boiling for about 8 minutes. Sauté chopped shallot and a crushed clove of garlic for 3-4 minutes,
until softened, then add chopped sun-dried tomatoes (the sort packed in oil) and warm through. Heat a little of the oil from the sundried tomatoes in another pan
and fry the salmon fillets skinned-side up until nicely golden, then flip over, reduce the heat and cook gently for another 2-3 minutes, while you finish off
the rest of the meal. Drain the orzo when cooked and add to the onion-tomato mix, together with 2 tsp light soy sauce and a tsp of white wine vinegar. Mix well,
then add in avocado cut into chunks, crumbled feta cheese and chopped fresh basil, turn to warm through. Serve on hot plates with the salmon on top.