1: Cut the salmon into chunks.
2: Mix together the marinade ingredients and mix it through the salmon, setting aside while you prep the rest.
3: Shred the cabbage and mix with the vinegar, salt, and sugar.
4: In a hot pan, fry the salmon for just under a minute per side.
5: Remove the salmon and wipe the pan clean.
6: Turn the heat down and pour the remaining marinade in the pan. Let it bubble and thicken for a couple of minutes.
7: Boil the mangetout and edamame for around 3 minutes or until just tender.
8: Serve the salmon on the rice with the cabbage and green veg, topping with crispy fried onions, sesame seeds, and spring onion.
