First, cook some white basmati rice, drain and spread out on a tray to cool and dry off. Mix together a ½ Tbs olive oil,
a finely chopped clove of garlic, a Tbs sriracha sauce, a Tbs light soy sauce, a Tbs honey and a Tbs rice vinegar, simmer
this for about 10 minutes, until reduced by half and thickened, then tip into a bowl and add a tsp sesame oil and a ½ Tbs
sesame seeds. Remove the skins from fillets of salmon using a sharp knife, place on a non-stick tray and spoon on the sauce.
Bake in a 200°C oven for about 10 minutes. Meanwhile, make the fried rice. Fry a chopped shallot or two in a little oil,
then add chopped ginger and fry that for another minute. Scoop to one side then add a couple of beaten eggs and scramble
in the other side of the pan, breaking up the eggs into smaller lumps. Stir in the rice and some blanched frozen peas and
mix everything together over a low heat. Sprinkle with a few dashes of light soy sauce, and serve alongside the salmon,
garnished with chopped parsley or coriander.